Ingredients
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|---|---|---|---|---|
| Buttermilk | 2 cups | 480 mL | 960 mL | 1.44 L | 1.92 L |
| Pickle juice | 1 cup | 240 mL | 480 mL | 720 mL | 960 mL |
| Frank's Red Hot | 1 cup | 240 mL | 480 mL | 720 mL | 960 mL |
| Smoked paprika | 1 tbsp | 7 g | 14 g | 21 g | 28 g |
Pantry swaps
| Original | Swap1 | Swap2 |
|---|---|---|
| Buttermilk | 1 tablespoon lemon juice or vinegar plus milk to equal 1 cup | 1 cup plain yogurt |
| 1 | 0.062 | 1 |
| Smoked paprika | Ground paprika | |
| 1 | 0.5 |
Source: ThatDudeCanCook. A tangy, spicy buttermilk brine – the pickle juice and hot sauce season the chicken while the buttermilk tenderizes it.
Instructions
- Whisk the buttermilk, pickle juice, Frank’s Red Hot, and smoked paprika together in a bowl or resealable bag.
- Submerge the chicken (1 1/2 - 2 lbs) fully in the brine.
- Cover and refrigerate for at least 30 minutes, up to overnight for deeper flavor.
- Remove chicken from the brine and pat dry before cooking.
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