Wheat Free Buttermilk Brine
Tangy, smoky, and deeply savory, this buttermilk brine transforms chicken into something genuinely crave-worthy before it ever hits the heat. Every ingredient here — buttermilk, kosher salt, garlic powder, onion powder, smoked paprika, and a little cayenne if you like things spicy — is naturally free of wheat, so there's no label-checking or substitution stress involved. The acid in the buttermilk works slowly overnight to tenderize the meat from the inside out, while the spices penetrate deep for flavor that goes way beyond the surface. A long soak of at least 8 hours (up to 24) is really the secret, so plan ahead and let the fridge do the heavy lifting. Whether you're working with bone-in thighs, drumsticks, breasts, or a whole spatchcocked bird, this brine sets you up for juicy, flavorful results no matter how you finish the cook. It's the kind of foundational step that makes everything that follows taste like you really know what you're doing.
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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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