Buttermilk Brined Chicken Breasts

Buttermilk Brined Chicken Breasts
Photo by Sarah Breckenridge


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

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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