Instructions in medium bowl, whisk buttermilk, mustard powder, sriracha, garlic and paprika until smooth. Pour buttermilk mixture over chicken. Seal bag and refrigerate 2 hours or up to.
Today, I will show you how to grill Buttermilk-Brined Chicken Breasts. This same recipe works equally well in the oven and is really easy to make. The buttermilk brine really gives this chicken a unique flavor and keeps in moist during the grilling process
• 1 quart buttermilk
• ¼ kosher salt
• 1/8 cup brown sugar
• 1 TBSP Black pepper
Mix the brine. Place the chicken in the brine and leave in the refrigerator for 12 to 24 hours.
When ready to grill, remove the chicken from the brine, pat dry with paper towels to remove any excess salt. Season with your favorite seasoning. I used 4 Rivers Smokehouse All Purpose Rub, available here: armadillopepper.com/4-Rivers-Smokehouse_c107.htm.
Set the grill to medium high and grill the chicken on direct heat until it reaches an internal temperature of 165 degrees F.
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Please watch: "Mississippi Chicken Recipe in the Masterbuilt Smoker | Mississippi Chicken Sliders"
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