Yeast Free Buttermilk Brine
Tangy, smoky, and just a little spicy, this buttermilk brine transforms chicken into something genuinely craveable before it ever hits the heat. The combination of smoked paprika, garlic powder, onion powder, and a kick of cayenne means every bite is deeply seasoned all the way through — not just on the surface. For anyone navigating yeast-free eating, this kind of recipe is a quiet win: no hidden yeast extracts, no fermented condiments, just clean pantry spices and cultured buttermilk doing all the heavy lifting. The acid in the buttermilk tenderizes the meat gently over the brining window, so you get juicy, flavorful chicken without any complicated technique. A splash of hot sauce is optional but highly encouraged if you like a little extra heat. Just whisk, submerge, and let the fridge do the work — then cook the chicken however you like best.
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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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