Brined birds taste better. Here's our all-purpose buttermilk-based recipe, along with four souped-up variations.
Recipe information
Yield
Makes 1 quart (enough for one 3 1/2-4-pound chicken<br /> or 4 pounds chicken pieces)
Ingredients
Preparation
Step 1
Combine 1 quart buttermilk, 4 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper in a large resealable plastic bag. Add chicken and chill at least 4 hours or overnight. Drain before using.
Step 2
Curry
Add 4 teaspoons curry powder, 2 teaspoons ground cumin, and 2 teaspoons ground turmeric.Chipotle
Add 2 tablespoons adobo sauce from a can of chipotle chiles in adobo.Louisiana-Style
Add 2 tablespoons smoked paprika, 2 tablespoons Tabasco, and 2 teaspoons celery seeds.Lemon-Dill
Add 2 thinly sliced lemons, 4 finely grated garlic cloves, and 2 cups chopped fresh dill.
