Ingredients:

  • 2 cups full-fat buttermilk
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 2 tbsp hot sauce
  • 1 tbsp garlic powder
  • 1 tsp cayenne pepper
  • 1 tbsp Worcestershire sauce

Instructions:

  1. Whisk together 2 cups full-fat buttermilk, 1 tbsp kosher salt, 1 tsp black pepper, and 1 tsp paprika in a large mixing bowl until the salt is fully dissolved.
  2. Stir in 2 tbsp hot sauce, 1 tbsp garlic powder, 1 tsp cayenne pepper, and 1 tbsp Worcestershire sauce, whisking vigorously until the mixture is a uniform, pale orange color.
  3. Submerge chicken pieces completely in the brine; if using a resealable bag, squeeze out as much air as possible to ensure full contact with the liquid.
  4. Seal and refrigerate the chicken in the brine for 4 to 12 hours.
  5. Discard the leftover buttermilk brine after use to ensure food safety.