Walnut Free Buttermilk Brine
Tangy, smoky, and just a little spicy, this buttermilk brine is the secret weapon behind impossibly juicy, flavorful chicken. The combination of smoked paprika, garlic powder, onion powder, and a hit of cayenne builds serious depth before the bird ever touches heat. Buttermilk's natural acidity works gently on the meat over an 8-to-24-hour soak, tenderizing without turning the texture mushy — just follow the timing window and you're golden. Optional hot sauce gives it a little extra kick if you like things lively, but the base brine alone is already packed with personality. Every ingredient here is straightforward pantry staple territory, so there's no hunting down specialty items or stressing over hidden additives. Whether you're roasting, frying, or grilling, this brine sets your chicken up for success no matter what cooking method you reach for.
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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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