Tangy, smoky, and spiced with chipotle, this buttermilk brine soaks proteins before frying, leaving them seasoned all the way through. The eggs help the brine cling to the surface for better coating adhesion.
Ingredients
- 600 ml (2½ cups) buttermilk
- 1½ tbsp salt and pepper blend
- [Amount unspecified] sugar (white granulated)
- [Amount unspecified] onion powder
- [Amount unspecified] garlic, granulated
- [Amount unspecified] chipotle powder
- [Amount unspecified] liquid smoke
- 1 eggs, whisked thoroughly
Instructions
- 1Mix all ingredients except the whisked eggs until the salt and spices are dissolved.
- 2Slowly whisk the blended eggs into the mixture to combine.
- 3Cool to below 4 °C (40 °F) before adding any raw protein.
- 4Submerge the protein, cover, and refrigerate for 4–12 hours.
Cook's Note
Cool the brine all the way down before adding protein, the recipe requires it for a reason. Warm brine holding raw meat is a food safety issue and will also start the cooking process on the surface before you want it.
Best Served With
Used as a prep brine before frying or grilling.
Why This Recipe Works
Buttermilk is acidic, and the acid gently softens the surface of the meat over time, letting the salt and spices get deeper in. The eggs in the brine help it cling to the meat's surface, so less washes off when you pull the protein out for the next step.
Make It Yours
- Add dried oregano or dill for more herb flavor.
- Increase the chipotle powder for more heat.
- Works well with chicken thighs, breasts, or pork chops.
Leftover Strategy
Discard any brine that has been in contact with raw protein. Unused brine keeps refrigerated for 3 days.
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Pairing
This is a prep step, not served on its own.