Buttermilk Brined Chicken Breasts

Buttermilk Brined Chicken Breasts
Photo by Sarah Breckenridge


  • 1 tsp. chipotle chile powder
  • Four 1-pound bone-in chicken breasts
  • 1 Tbs. granulated garlic
  • 2 cups low-fat buttermilk
  • 1 Tbs. kosher salt
  • 1 Tbs. freshly ground black pepper
  • 1 Tbs. ground coriander
  • + 8 more ingredients
    • 1 Tbs. ground cinnamon
    • 1 Tbs. ground cumin
    • 1 tsp. ancho chile powder
    • 1 Tbs. onion powder
    • Your favorite sauce for chicken, barbecue or otherwise (optional)
    • 1 tsp. ground sage
    • 1 tsp. ground ginger
    • 1 Tbs. sugar

Pour the buttermilk into a large zip-top bag. Add the salt and the chicken breasts. Close the bag and squish the liquid around the chicken breasts. Put in the refrigerator and let sit overnight, turning the bag several times. Combine the 11 herbs and spices in a small container with an airtight ...

View full recipe at Fine Cooking


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