The quintessential Southern marinade liquid. It softens poultry fibers without turning them mushy and acts as the perfect glue for flour dredges.
Gentle lactic acid tenderizer, natural brine carrier, and thick breading adhesive.
Cultured buttermilk has a pH of approximately 4.5. This mild lactic acid gently loosens muscle proteins and allows salt and water to penetrate deep into the meat fibers. Milk proteins and lactose sugar also caramelize in hot oil, aiding rich golden coloration.
Classic Fried ChickenMediumMaster the iconic crispy Southern fried chicken with craggy golden ridges, juicy meat, and a double-dredged seasoned crust that stays crunchy for hours.
Chicken WingsEasyJuicy, tender chicken strips soaked in herbaceous seasoned buttermilk and fried to golden, flaky perfection in just 6 minutes.
Chicken BurgersMediumJuicy, marinated boneless chicken thigh fried to craggy perfection, stacked on toasted brioche with tangy slaw, spicy mayo, and pickles.
