Chicken Brine

Buttermilk, pickle juice, and hot sauce brine

25% AI

Yield: Enough to brine 1 1/2 - 2 lbs chickenPrep: 5 min

Ingredients

IngredientEnglish1x2x3x4x
Buttermilk2 cups480 mL960 mL1.44 L1.92 L
Pickle juice1 cup240 mL480 mL720 mL960 mL
Frank's Red Hot1 cup240 mL480 mL720 mL960 mL
Smoked paprika1 tbsp7 g14 g21 g28 g

Pantry swaps

OriginalSwap1Swap2
Buttermilk1 tablespoon lemon juice or vinegar plus milk to equal 1 cup1 cup plain yogurt
10.0621
Smoked paprikaGround paprika
10.5

Source: ThatDudeCanCook. A tangy, spicy buttermilk brine – the pickle juice and hot sauce season the chicken while the buttermilk tenderizes it.

Instructions

  1. Whisk the buttermilk, pickle juice, Frank’s Red Hot, and smoked paprika together in a bowl or resealable bag.
  2. Submerge the chicken (1 1/2 - 2 lbs) fully in the brine.
  3. Cover and refrigerate for at least 30 minutes, up to overnight for deeper flavor.
  4. Remove chicken from the brine and pat dry before cooking.

Want to stay in touch?

Support my work