Sesame Free Buttermilk Brine
Tangy, smoky, and just the right amount of spicy, this buttermilk brine transforms chicken into something genuinely crave-worthy before it ever hits the heat. The combination of smoked paprika, garlic powder, onion powder, and a kick of cayenne builds serious depth, while the buttermilk works its magic by tenderizing the meat down to the bone over a long, slow soak. For anyone navigating sesame allergies, this kind of recipe is a relief — no tahini, no sesame oil, no hidden seeds lurking in a marinade packet, just clean pantry staples you can trust. Whisking everything together takes about two minutes, and then the fridge does all the heavy lifting for up to 24 hours. The optional hot sauce is a small addition that punches well above its weight if you like a little extra heat. Whether you're brining thighs, drumsticks, or a whole spatchcocked bird, the result is juicy, flavorful chicken that's ready for the grill, the oven, or a cast iron skillet.
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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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