Soy Free Buttermilk Brine
Tangy, smoky, and just a little spicy, this buttermilk brine is the secret weapon behind impossibly juicy, flavorful chicken. The base is straightforward — real buttermilk, kosher salt, and a handful of pantry spices — and every single ingredient is naturally free of soy, so there's no label-reading required. Smoked paprika and garlic powder build a deep, savory backbone, while the optional cayenne and hot sauce let you dial up the heat exactly as much as you want. The acid in the buttermilk works slowly over 8 to 24 hours, tenderizing the meat from the inside out without turning it mushy — just pull it at the right time and you're golden. It works beautifully on bone-in thighs, drumsticks, breasts, or even a whole spatchcocked bird, making it as versatile as it is easy. Whether you're frying, roasting, or grilling, this brine sets you up for chicken that's genuinely hard to beat.
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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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