Buttermilk Brined Chicken Breasts

Buttermilk Brined Chicken Breasts
Photo by Sarah Breckenridge


  • 1 Tbs. sugar
  • Your favorite sauce for chicken, barbecue or otherwise (optional)
  • 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
  • + 8 more ingredients
    • 1 Tbs. ground coriander
    • 1 Tbs. ground cinnamon
    • 1 Tbs. ground cumin
    • 1 tsp. ground ginger
    • 1 tsp. ancho chile powder
    • 1 Tbs. onion powder
    • 1 tsp. ground sage
    • 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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