How to Buttermilk Brine Chicken

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt reduces calories while maintaining creaminess

Wash the chicken with vinegar and lime.

In a medium bowl, add 2 cups of buttermilk.

Add 1 tablespoon of sugar to the bowl.

Add 1 tablespoon of peppercorns or black pepper.

Add about 2 dashes of worcestershire sauce.

Add a good sprinkle of hot sauce to taste.

Add 3 tablespoons of kosher salt.

Add 2 tablespoons of apple cider vinegar.

Whisk the mixture until the sugar and salt are dissolved.

Pour the brine over the chicken in a bowl.

Use a spatula to scrape out all the buttermilk from the bowl onto the chicken.

Add 4-6 cloves of smashed garlic to the brine.

Add 1/4 of an onion, pulled apart, to the brine.

Add 3-4 sprigs of thyme or dried thyme to the brine.

Add 2 sprigs of rosemary or dried rosemary to the brine.

Add 2 bay leaves to the brine.

Slice 1 lemon and add it to the brine, making sure some slices go inside the chicken cavity.

Use a rubber spatula to ensure all ingredients are touching the chicken.

Cover the chicken and place it in the fridge for 4 to 24 hours, flipping halfway through.

After brining, remove the chicken from the fridge and discard the brine and vegetables.

Place the chicken on a plastic cutting board or wire rack.

Pat the chicken dry with paper towels, front and back.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens