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Basic Buttermilk Brine

This is a basic formula for a simple buttermilk brine ideal for prepping chicken for roasting. Also included are several seasoning combinations to enhance this brine.

Basic Buttermilk Brine


  • 4 cups of buttermilk
  • 2 tsp of sea salt


  1. In a sealable container, combine the buttermilk with the salt, and any other seasonings you desire.
  2. Place your raw chicken, turkey, duck, or other meat into the mixture.
  3. Seal the container and place it in the refrigerator for at least four hours.
  4. Cook your meat as you see fit.

Quick Notes

The two ingredients represent the basic framework. You can leave it plain or add other seasonings as you see fit. If you need more brine than the four cups, then treat this as a ratio. If you prefer things more salty, then add another teaspoon of salt per 4 cups of buttermilk.


The seasonings you add beyond the basic ingredients are entirely up to you. Here's a few ideas:

Tumeric Chicken

  • 2 cloves of garlic, crushed.
  • 1 tsp of tumeric
  • 1 tsp of lemon pepper

Lemon & Thyme Chicken

  • 3 cloves of garlic, crushed
  • 1 lemon, cut into quarters
  • 1 tbsp of dried thyme
  • 1 tsp of pepper


  • 2 cloves of garlic, crushed
  • 1 shallot, minced
  • 1 tbsp of dried rosemary
  • 1 tsp of pepper

Curry Chicken

  • 2 cloves of garlic, crushed
  • 1 tbsp of curry powder
  • 1 tsp of cinnamon
  • 1 tsp of paprika
  • 1 tsp of cumin
  • 1 tsp of sugar

Healthy It Up

You're not confined to buttermilk. I've done this brine with coconut milk and almond milk with wonderful results.

Tags: American, brine, buttermilk, chicken

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