Tree Nut Free Buttermilk Brine
Tangy, smoky, and just the right amount of spicy, this buttermilk brine is the secret weapon behind truly juicy, flavorful chicken. The combination of smoked paprika, garlic powder, onion powder, and a hit of cayenne creates a marinade that penetrates deep into the meat over its long soak, so every bite is seasoned all the way through. Buttermilk's natural acidity works as a gentle tenderizer, breaking down the proteins just enough to give you that impossibly tender texture without turning things mushy — as long as you stick to the 8-to-24-hour window. It works beautifully on bone-in thighs, drumsticks, breasts, or even a whole spatchcocked bird, making it incredibly versatile for whatever you're planning to cook. The ingredient list is refreshingly simple and completely free of any nut-derived oils or additives that can sneak into store-bought marinades and spice blends. A splash of hot sauce is optional but highly recommended if you want a little extra kick. Mix it, coat your chicken, and let the fridge do the heavy lifting.
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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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