Prep 8 hrs
Cook 0 mins
You may never grill, fry or bake chicken again without using this brine first, it will produce the most flavourful juicy moist chicken you will *ever* have, it's a must for chicken and turkey breasts, and makes the best fried chicken on this planet! Plan ahead the chicken needs to marinade in the buttermilk brine for a minimum of 8 hours or up to 24 hours. This brine is enough to cover about 4 pounds chicken pieces. You can double the recipe and use it on a small whole turkey also, the cumin is only optional, if you are not a lover of cumin then you can omit but it really brings out so much extra flavor without being overpowering.... you will *LOVE* this brine! also see my Kittencal's Basic Brown Sugar Brine for Meat and Poultry and Kittencal's Best Brown Sugar Turkey Brine.
- 1 quart buttermilk
- 1 small onion, finely chopped (or use 1/2 cup chopped shallots)
- 2 tablespoons chopped fresh garlic (or use 2 teaspoons garlic powder)
- 2 tablespoons kosher salt
- 2 tablespoons sugar
- 1 teaspoon cumin (can use up to 1 tablespoon) (optional)
- 1 1⁄2 teaspoons black pepper
- In a large bowl mix or whisk the buttermilk, shallots, garlic, salt, sugar, cumin (if using) and black pepper until the sugar and salt is completely dissolved.
- Rinse the chicken in cold water and pat dry with paper towels.
- Place the chicken in the buttermilk mixture; toss with clean hands to coat the chicken in the mixture.
- Cover and refrigerate for a minimum of 8-24 hours.
- Rinse the chicken quick and just slightly under cold water to remove the onions and garlic if desired before cooking or grilling.
- Grill or oven-bake as desired.
Darling! 5 stars is not enough for this gem of a recipe. I was leary of the Cumin at first. I love cumin but on my Thanksgiving turkey?? I was roasting on a whole turkey breast so I doubled the recipe and prepared exactly as written. This was so easy to prepare and it produced the moistest, tenderest, juiciest most flavorful bird I have ever eaten. Please, USE THE CUMIN!!! It does not come out tasting like tacos, I swear! It gives the meat a subtle hint of something that is totally and completely mouth~friggin~watering. You cant go wrong with one of Kit's recipes. They have never left me disappointed. P.S. I am eating leftover turkey right now and its just as delicious as yesterday! WINNER!
I had a "Famiy Pack" of chicken breasts - bone-in, skin on. 6 breats at 7 lbs. The brine recipe only covered 3 breasts! But that was OK. I had never even 'HEARD' of brine before - nobody in my extensive family did it! The funny part - when I pulled them out of the brine after about 18 hrs - they were HUGE! LOL! (I wondered if that would work on MY breasts! haha....) I was concerned about the garlic and such flavors being too overwhelming from the brine. I did basic oven fried chicken without adding much more flavorings. NO garlic/onion/cumin taste to overpower the taste of chicken! (I think I DID cut the cumin down a bit - due to other reviews). THIS CHICKEN WAS SO TENDER AND JUICY!...(and huge! lol!) Will definately brine again. Thx for terrific recipe!
What a fantastic recipe! I brined my fresh turkey in this for Thanksgiving and it came out superb! The meat was so moist and flavorful. Plus, it gave the turkey a deep mahogany hue which was very attractive, and the gravy had a rich, wonderful flavor. In future, I'll ALWAYS use this on any turkey I cook, and I will use it on chicken also.