Turkey Free Buttermilk Brine
Tangy, smoky, and just a little spicy, this buttermilk brine transforms ordinary chicken into something genuinely crave-worthy. The combination of smoked paprika, garlic powder, onion powder, and a hit of cayenne builds serious depth before the chicken ever hits the heat. Buttermilk's natural acidity works overtime during that long refrigerator rest, tenderizing the meat from the inside out so every bite stays juicy and flavorful. It works beautifully on bone-in thighs, drumsticks, breasts, or even a whole spatchcocked bird — whatever you're cooking, the brine has you covered. Optional hot sauce takes the heat up a notch if you like a little extra kick, but the base recipe is already anything but boring. The technique is straightforward: whisk, submerge, wait, and cook — no special equipment required beyond a bowl and a zip-top bag.
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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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