Buttermilk Brined Chicken Breasts

Buttermilk Brined Chicken Breasts
Photo by Sarah Breckenridge


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

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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