Brined birds taste better. Here's our all-purpose buttermilk-based recipe, along with four souped-up variations.
Ingredients
Makes 1 quart (enough for one 3 1/2-4-pound chicken
or 4 pounds chicken pieces)
Step 1
Combine 1 quart buttermilk, 4 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper in a large resealable plastic bag. Add chicken and chill at least 4 hours or overnight. Drain before using.
Step 2
Curry
Add 4 teaspoons curry powder, 2 teaspoons ground cumin, and 2 teaspoons ground turmeric.Chipotle
Add 2 tablespoons adobo sauce from a can of chipotle chiles in adobo.Louisiana-Style
Add 2 tablespoons smoked paprika, 2 tablespoons Tabasco, and 2 teaspoons celery seeds.Lemon-Dill
Add 2 thinly sliced lemons, 4 finely grated garlic cloves, and 2 cups chopped fresh dill.
Leave a Review
Reviews (3)
Back to TopThe spicy buttermilk brine for the Deviled Fried Chicken recipe on this site is my go-to.
bkadar
Cleveland, OH
8/15/2013
We made this over the weekend: we divided 4 lbs. of chicken breasts and did the curry, chipotle, and lemon/dill versions. Our chicken was very tender and moist, but I think the flavor wasn't very strong. Will up the ingredients next time. I think the brine is a keeper- really liked the tenderness of the chicken.
PamelaAtor
Fort Worth, Texas
7/8/2013
I used this last night for bone-in chicken thighs, just halved the recipe for two packages of chicken. I let it marinate for about 8 hours. It was super juicy and delicious!
Anonymous
Madison, WI
6/25/2013
