Kittencal's Buttermilk Poultry Brine (For Chicken or Turkey) Recipe #168990
You may never grill, fry or bake chicken again without using this brine first, it will produce the most flavourful juicy moist chicken you will *ever* have, it's a must for chicken and turkey breasts, and makes the best fried chicken on this planet! Plan ahead the chicken needs to marinade in the buttermilk brine for a minimum of 8 hours or up to 24 hours. This brine is enough to cover about 4 pounds chicken pieces. You can double the recipe and use it on a small whole turkey also, the cumin is only optional, if you are not a lover of cumin then you can omit but it really brings out so much extra flavor without being overpowering.... you will *LOVE* this brine! also see my recipe #225220 and recipe #148225.
by KITTENCAL
8 hours | 8 hours prep
1 quart brine
- 1 quart buttermilk
- 1 small onion, finely chopped (or use 1/2 cup chopped shallots)
- 2 tablespoons chopped fresh garlic (or use 2 teaspoons garlic powder)
- 2 tablespoons kosher salt
- 2 tablespoons sugar
- 1 teaspoon cumin (can use up to 1 tablespoon) (optional)
- 1 1/2 teaspoons black pepper
- In a large bowl mix or whisk the buttermilk, shallots, garlic, salt, sugar, cumin (if using) and black pepper until the sugar and salt is completely dissolved.
- Rinse the chicken in cold water and pat dry with paper towels.
- Place the chicken in the buttermilk mixture; toss with clean hands to coat the chicken in the mixture.
- Cover and refrigerate for a minimum of 8-24 hours.
- Rinse the chicken quick and just slightly under cold water to remove the onions and garlic if desired before cooking or grilling.
- Grill or oven-bake as desired.
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5 stars