Comments on: Spicy Chicken Brine

By: Milisa

Milisa — Wed, 28 Jan 2026 16:30:40 +0000

In reply to Pat.

Hi Pat,
I really appreciate you letting me know this was missing. It was caused by switching the recipe card format and it took me a long time to recover it. It is now updated and I hope that you can try this recipe.

~ Milisa

By: Pat

Pat — Wed, 12 Nov 2025 19:03:43 +0000

In reply to Milisa. Milisa there is NOT a Jump to recipe button or a recipe card above the comments. I have read the entire blah blah blah line by line, 3 times. it is NOT there. I was excited to try this. Forget it!

By: Pat

Pat — Wed, 12 Nov 2025 18:47:18 +0000

In reply to Mike. exactly!! I can't find how much salt, sugar, etc. what am I missing??

By: Milisa

Milisa — Tue, 29 Jul 2025 23:15:36 +0000

In reply to Mike.

Hi Mike,
The recipe card is at the bottom of the post, just above the comment section. You can also use the “jump to recipe” button at the top to go right to the recipe card.

~ Milisa

By: Mike

Mike — Sat, 26 Jul 2025 16:17:21 +0000

How much of each of the ingredients should be used for this recipe? You list the items, but not the amount.

By: Mike

Mike — Sun, 20 Jul 2025 20:35:42 +0000

I’ve been looking for a flavourful brine for chicken breasts. I think this may just be what i was looking for

By: Jason

Jason — Mon, 01 Apr 2024 06:45:59 +0000

I used this recipe for a deep fried Easter turkey (had an extra turkey from the holidays I needed to thaw). It was a very tasty smelling brine and the meat was definitely improved by it in my judgement. I did add a different dry rub since my bird was going to be deep fried – butter is a no-no unless you want soggy skin.

Instead I went with a light amount of a mixture of smoked paprika, fine kosher salt, and homemade chili powder with cumin. I worked it in under the skin after gently separating it with my hands to create some space and dry it out (this is really important when deep frying to get an even coat and crispy skin). I took a tiny pinch and dusted the outside but just enough to give it some color. I thought it went with the brine very well.

15lb turkey, cooked at 325 deg F in peanut oil. Used electric Butterball XL turkey fryer.

By: cathy

cathy — Mon, 13 Sep 2021 13:11:58 +0000

This transformed my chicken into complete amazingness!

By: Toni

Toni — Sat, 11 Sep 2021 14:11:07 +0000

This is so good! It turned out really amazing! Thanks for sharing the recipe!

By: Ana Ankeny

Ana Ankeny — Fri, 10 Sep 2021 16:55:07 +0000

Loving the heat for this recipe and the rosemary added is perfect!