Turmeric Free Buttermilk Brine
A good brine is the quiet secret behind chicken that stays juicy no matter how you cook it, and this buttermilk version delivers serious flavor alongside that tenderizing magic. The tangy acidity of the buttermilk works into the meat over a long, slow soak, while smoked paprika, garlic powder, onion powder, and black pepper build a savory backbone that goes all the way through. A splash of hot sauce and a pinch of cayenne are optional, but they add a gentle heat that makes the finished chicken taste like it came from somewhere special. Many spice blends and marinades sneak in golden-hued ingredients that can be tricky to avoid, but every single component here is straightforward and easy to verify — no hidden surprises in the pantry. The method is simple: whisk, submerge, refrigerate for anywhere between 8 and 24 hours, then cook however you like. Whether you're frying, roasting, or grilling, this brine sets you up for success before the real cooking even begins.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!