Buttermilk Brined Chicken Recipe

Name: Buttermilk Brined Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 teaspoon Peppercorns; 1 teaspoon Allspice Berries; 2 teaspoons Chicken Base (or Chicken Bouillon Cubes); 2 quarts Water; 1/2 cups Sea Salt; 1 teaspoon Sage; 1 teaspoon Curry Powder (scant); 1/2 teaspoons Thyme; 1 teaspoon Rosemary; 1/2 teaspoons Garlic Powder; 1 teaspoon Parsley; 1 teaspoon Basil; 3/4 teaspoons Celery Seed; 3/4 teaspoons Paprika; 1/2 teaspoons Mustard; 2 whole Bay Leaves; 1 whole Chicken; 2 cups Buttermilk; 4 Tablespoons Butter Or Margarine

Servings: persons

1- 1/2 teaspoon Peppercorns
1 teaspoon Allspice Berries
2 teaspoons Chicken Base (or Chicken Bouillon Cubes)
2 quarts Water
1/2 cups Sea Salt
1 teaspoon Sage
1 teaspoon Curry Powder (scant)
1/2 teaspoons Thyme
1 teaspoon Rosemary
1/2 teaspoons Garlic Powder
1 teaspoon Parsley
1 teaspoon Basil
3/4 teaspoons Celery Seed
3/4 teaspoons Paprika
1/2 teaspoons Mustard
2 whole Bay Leaves
1 whole Chicken
2 cups Buttermilk
4 Tablespoons Butter Or Margarine

1
Brine: Combine all the ingredients (except chicken, buttermilk, and butter) in a sauce pan.
2
Bring to a boil.
3
Cool to room temperature.
4
Place whole chicken in a Ziploc bag.
5
Pour brine ingredients over chicken.
6
Add buttermilk.
7
Seal bag and refrigerate for 16-24 hours.
8
Remove chicken from bag and rinse thoroughly.
9
Pat dry and place in a baking dish.
10
Brush with butter.
11
Heat oven to 350 degrees.
12
Bake chicken at 350F for about an hour, then reduce heat to 250F.
13
Note: If outside of chicken is getting done too quickly (getting too brown), cover with foil.
14
Bake till meat is falling off the bones, about 3 hours.

974

kcal

Calories

105

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1- 1/2 teaspoon Peppercorns, 1 teaspoon Allspice Berries, 2 teaspoons Chicken Base (or Chicken Bouillon Cubes), 2 quarts Water, and more.

Yes, Buttermilk Brined Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Buttermilk Brined Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions