Xanthan Gum Free Buttermilk Brine
Tangy, smoky, and deeply seasoned, this buttermilk brine transforms chicken into something genuinely crave-worthy before it ever hits the heat. The combination of smoked paprika, garlic powder, onion powder, and a kick of cayenne means the flavor penetrates all the way through, not just the surface. For anyone avoiding xanthan gum, this is a refreshingly clean approach — every single ingredient here is a straightforward pantry staple with zero hidden additives or thickeners to worry about. The acid in the buttermilk works slowly over 8 to 24 hours to tenderize the meat, so patience is the only real technique required. Whether you're working with bone-in thighs, drumsticks, or a whole spatchcocked bird, the brine coats everything evenly and does the heavy lifting for you. A splash of hot sauce is optional but highly recommended if you want a little extra edge. Once the chicken comes out of the fridge, you're set up for success no matter how you choose to cook it.
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!