Buttermilk Chicken Brine

Ingredients

• 1 Queen City Farm pastured chicken (cut into pieces)
• 4 cups buttermilk
• 1/4 cup kosher salt
• 1 tablespoon hot sauce
• 1 teaspoon garlic powder
• 1 teaspoon black pepper

Directions

1. 1

   Whisk the buttermilk with the salt, hot sauce, garlic powder, and pepper until the salt dissolves.

2. 2

   Add the chicken pieces and turn to coat fully.

3. 3

   Cover and refrigerate 4–24 hours — the longer it soaks, the more tender and tangy the chicken.

4. 4

   Lift the chicken out and let the excess drip off, then dredge or season straight from the brine (no need to rinse).