Buttermilk Brined Chicken Breasts

Buttermilk Brined Chicken Breasts
Photo by Sarah Breckenridge


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