- 1 quart buttermilk
- 6 Tablespoons kosher salt
- 4 cloves crushed garlic
- 2 Tablespoons smoked paprika
- 2 teaspoons cumin
- 2 teaspoons turmeric
- 2 teaspoons celery seed
- 1 teaspoon black pepper
- Combine all of the ingredients.
- Add the chicken making sure it is completely covered.
- Seal and refrigerate for 24 hours.
Keywords: buttermilk brine, fried chicken buttermilk brine, recipe