Rice Free Buttermilk Brine
Tangy, smoky, and just a little spicy, this buttermilk brine transforms chicken into something genuinely craveable before it ever hits the heat. The combination of smoked paprika, garlic powder, onion powder, and a kick of cayenne means the flavor goes deep into the meat during that long, slow soak in the fridge. Buttermilk is the real workhorse here — its natural acidity tenderizes the chicken without making it mushy, as long as you stick to the 8-to-24-hour window. Whether you're working with bone-in thighs, drumsticks, or a whole spatchcocked bird, this brine sets you up for juicy, flavorful results no matter how you finish the cook. It's entirely grain-free by nature, built from pantry spices and dairy with zero fillers or starches to worry about. A splash of hot sauce stirred in takes the heat up a notch if you like things bold. Simple to pull together and endlessly versatile, this is the kind of foundational recipe that quietly makes everything else taste better.
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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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