Pork Free Buttermilk Brine
Tangy, spiced, and deeply flavorful, this buttermilk brine transforms chicken into something genuinely special before it ever hits the heat. The combination of smoked paprika, garlic powder, onion powder, and a kick of cayenne means the meat is seasoned all the way through — not just on the surface. Buttermilk's natural acidity works gently over the brining window, tenderizing the chicken without turning it mushy, as long as you stick to the 8-to-24-hour sweet spot. It works beautifully on bone-in thighs, drumsticks, breasts, or even a whole spatchcocked bird, making it a flexible base for roasting, frying, or grilling. Every ingredient here is straightforward and free of any pork-derived additives, so there's no label-scanning stress — just whisk, submerge, and refrigerate. The optional hot sauce adds a vinegary depth that plays perfectly off the cool, creamy brine. Once you've tried brined chicken, plain unbrined poultry is going to feel like a serious step down.
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Learn more →Ingredients
4 servings
- 2 cups buttermilk
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (optional)
- 1 tbsp hot sauce (optional)
Instructions
- 1
Whisk together the buttermilk, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne and hot sauce, if using, in a large bowl until the salt is fully dissolved.
- 2
Add up to 4 lbs of chicken pieces (bone-in thighs, drumsticks, breasts, or a spatchcocked whole bird) to the brine, turning to coat thoroughly. Transfer to a large zip-top bag or keep in the bowl covered tightly with plastic wrap.
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