Not only will this all-purpose brine lend tangy flavor to whatever’s soaked in it, the buttermilk will also tenderize any meats, like chicken or pork, that hang out long enough. This recipe makes enough to soak 3½ to 4 pounds of chicken, whole or cut into pieces.
Recipe information
Yield
Makes 1 quart
Ingredients
1
4
1
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Preparation
Step 1
Combine buttermilk, salt, and pepper in a large resealable plastic bag. Add chicken and chill at least 4 hours or overnight. Drain before using.
Curry
Step 2
Add 4 teaspoons curry powder, 2 teaspoons ground cumin, and 2 teaspoons ground turmeric.
Chipotle
Step 3
Add 2 tablespoons adobo sauce from a can of chipotle chiles in adobo.
Louisiana-Style
Step 4
Add 2 tablespoons smoked paprika, 2 tablespoons Tabasco, and 2 teaspoons celery seeds.
Lemon-Dill
Step 5
Add 2 thinly sliced lemons, 4 finely grated garlic cloves, and 2 cups chopped fresh dill.