Buttermilk Brined Chicken Breasts

Buttermilk Brined Chicken Breasts
Photo by Sarah Breckenridge


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

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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