Buttermilk wings marinade

Musik-Downloads für Smartphone und Player. Mit Autorip gratis bei jedem CD-Kauf Add the chicken wings and be sure they are all coated well in buttermilk. Cover the bowl and chill for at least 2 hours, or up to 4 hours. Step 2 Prepare the seasoned flour by whisking together flour, kosher salt, paprika, garlic powder, onion powder, lemon zest, black pepper, oregano, cayenne, baking powder, sage, and dry mustard Buttermilk Marinated Chicken Wings Recipes 100,622 Recipes. Last updated Jul 10, 2021. This search takes into account your taste preferences. 100,622 suggested recipes. Cumin-Marinated Chicken Wings Epicurious. fresh lemon juice, ground cumin, salt, buttermilk, garlic cloves and 1 more

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Toss marinated wings in flour, shaking the excess off. Dip back into the buttermilk marinade then coat chicken wings with bread crumbs, using tongs to make sure they are coated on all sides. Step 4/4 vegetable oil for fryin Combine buttermilk with hot sauce or beer at a ratio of about 1 cup buttermilk to 1 cup hot sauce or beer. Add a combination of sweet and savory flavorings, such as liquid smoke, salt, brown sugar, paprika, dried onion, garlic or honey. Add a bit of oil so the wings don't stick to the grill Whisk buttermilk, brown sugar, cider vinegar, garlic, thyme, pepper, paprika, cumin, cayenne, and salt together in a bowl. Step 2 Trim wing flats from the chicken. Cut along both sides of the backbone from the tail to the neck; remove backbone

Buttermilk, garlic, herbs, and a couple of basic pantry stuff you would need for this marinade. Brown sugar also helps to tenderize the meat and gives a nice caramelization while grilling. Season buttermilk generously with salt. It's ok if the buttermilk mixture tastes slightly salty To understand both sides, let's take a look at what buttermilk and salt water actually do to chicken. A basic brine is the combination of salt and water (about 4 tablespoons salt to 4 cups water); and usually, a brine also contains sugar, spices, and herbs for more flavor. The brine penetrates the chicken with flavor, but also makes the. Step 1: Mix the Marinade You can use straight buttermilk, or whip up a flavorful blend of herbs and spices to infuse your dish with tons of flavor. For example, whisk the buttermilk with mustard, hot sauce, paprika, garlic, onion, honey or fresh herbs, such as basil or parsley. Use approximately 1 cup of buttermilk for each pound of meat Buttermilk is slightly acidic, which helps tenderize chicken when you soak it in it. The buttermilk will help break down the protein in the chicken without toughening up the meat. If you want tender and juicy chicken, marinating it first is your best bet. Refrigerate for 1 hour to overnight In a bowl, combine the party wings, buttermilk, salt, pepper, Cajun spice, and lime and let marinate in the refrigerator overnight. Preheat the oven at 375°F. Strain wings from the buttermilk brine and toss them with olive oil. Spread evenly on a baking sheet and roast in the oven for 20 to 25 minutes, until cooked through

Whisk the buttermilk and salt together in a large container. Add the chicken wings soak for 4 hours minimum, or overnight. In a shallow container, whisk together the flour, garlic powder, paprika, cayenne, salt and pepper. Whisk in the two extra tablespoons of buttermilk to form large clumps - these are added extra crispy bits Nutritional Information Buffalo wings are classically fried, but in this oven-baked version, a short buttermilk-based marinade combined with broiling crisps up the skin and leaves the meat juicy. A last-minute dip in hot sauce guarantees that spicy flavor. What to buy: The spiciness of these wings will depend on your choice of hot sauce In a medium sized mixing bowl whisk together buttermilk, cilantro, lime zest, lime juice, garlic, chili powder, Frank's red hot, smoked paprika, chipotle chile powder and cumin. Pour buttermilk mixture into a 1 gallon zip top bag and add in chicken wings. Securely close the bag and using your hands make sure all the chicken is covered Place the wings in a large plastic zip-top bag. Add the baking powder and salt. Shake the bag to coat the wings evenly. Line a tray with foil

Buttermilk Fried Chicken Wings Allrecipe

In a large, resealable plastic bag, mix the flour with the onion powder, garlic powder, salt, black pepper and cayenne and shake to combine. Step 3 Set a rack on a baking sheet. Working with one.. Whisk together the brine ingredients in a large bowl. Add the wings, cover and chill for 4 to 6 hours. Prepare the blue cheese dressing by combining all the ingredients in a bowl. Cover and refrigerate for at least 2 hours or as long as 24 In a large bowl add buttermilk, creole seasoning, onion powder, garlic powder, lemon pepper, minced garlic, and hot sauce. Mix until well combined. Add you clean and dry wings to the marinade and toss to make sure everything is well coated. Cover and place in the refrigerator to marinate for a minimum of 1 hour up to overnight Get Original Almazan Kitchen®️ Products***** Premium Hand-Forged Carbon Knife https://bit.ly/2O0jI.. Mix the flour and spices together in a large bowl. Working in batches, thoroughly coat each buttermilk-soaked chicken piece with the flour mixture. Add the chicken to the oil a few pieces at a time without overcrowding. Cover pan and fry anywhere from 5-7 minutes. Turn, cover and cook additional 3-5 minutes more

10 Best Buttermilk Marinated Chicken Wings Recipes Yumml

  1. Place wings in a plastic snap or zip bag. Add marinade and buttermilk. Combine the flour, smoked paprika, garlic powder, onion powder and Tony's More Spice Creole Seasoning in a bowl and mix.
  2. Marinade that bird In a large mixing bowl, whisk buttermilk, salt, and spices until combined. Pour mixture into ziplock bag, close it tight, and shake it around so the buttermilk gets all up in the chicken pieces. Place bag into fridge to marinade AT LEAST 12 hours, but preferably 24 (and up to 48)
  3. 1 Place 1 cup of the hot sauce, the buttermilk, and garlic powder in a large resealable plastic bag and stir to combine. Add the wings and seal the bag, pressing out any excess air. Turn the bag to coat the wings evenly. Let marinate in the refrigerator, turning occasionally, for at least 2 hours or up to 12 hours
  4. Place wings in a gallon freezer bag, then add the hot sauce. Seal bag and shake around to ensure all wings are coated with sauce, then add buttermilk and do the same. Place sealed bag in refrigerator for at least two hours. While the chicken is marinating in the buttermilk and hot sauce, go ahead and begin to prepare the aioli
  5. How to make Smoked Buttermilk Roasted Chicken Wings. This is an unbelievable recipe. The wings turn out juicy and tasty. This is a MUST TRY!! I recommend..
  6. Step 2: Brine Wings with Buttermilk After marinating the wings for 2 hours with Jeff's original rub (Purchase formula here | Purchase bottled rub), it is time to give the chicken some extra flavor and tenderness. Buttermilk is known by many chefs to be a great tenderizer for poultry and it does absolute wonders on these smoked chicken wings

Buttermilk Brined Chicken Wings Recipe - Food

  1. How to make buttermilk oven fried chicken - step by step. The first step is to marinate the chicken. To do this, you need to combine all of the marinade ingredients (1) in a bowl (2). Then add the chicken, stir well (3) and chill for at least one hour and up to overnight (4)
  2. Schau Dir Angebote von Marinades auf eBay an. Kauf Bunter
  3. The Best Buttermilk Chicken Wings Recipes on Yummly | Cajun Baked Chicken Wings, Honey-dijon Baked Chicken Wings, Perfect Crispy Baked Chicken Wings Yogurt Marinated Harissa Spiced Chicken Wings SamuelThornhill94212. shallot, harissa, confit, coarse ground black pepper, chicken wings and 3 more
  4. um Foil
  5. Add chicken wings to buttermilk and let marinate for at least 2-3 hours. While chicken marinates, add flour, seasoned salt, paprika, black pepper and garlic powder to paper bag and shake well to evenly distribute flavors
  6. utes. Immediately, add the brown sugar, hot sauce, garlic, paprika and onion powder. Add the buttermilk. Add the cornstarch slurry (optional). Mix until the sauce thickens. Set to the side
  7. Step 1: Mix the Marinade. You can use straight buttermilk, or whip up a flavorful blend of herbs and spices to infuse your dish with tons of flavor. For example, whisk the buttermilk with mustard, hot sauce, paprika, garlic, onion, honey or fresh herbs, such as basil or parsley. Use approximately 1 cup of buttermilk for each pound of meat
Celebrate National Chicken Wing Day With These Wing

Blazin' Buttermilk Wings Recipe Food Networ

Marinate the chicken for a long time— Do a 24 - hour brine, and do it with full-fat buttermilk. Buttermilk is KEY to making a soft, tender chicken. The acidity of the buttermilk helps to break down protein structures in the chicken, meaning after 24 hours it becomes way less chewy and retains better moisture Brine the Pork Chops. Make the brine: mix spices in a small bowl. Add buttermilk, brown sugar, 2 Tablespoons olive oil, garlic, hot sauce, and spice mixture to a large shallow bowl. Add the pork chops to the brine, ensuring they are completely submerged. Cover the bowl and refrigerate for at least 8 to 24 hours Combine buttermilk, garlic, herbs, 2 tablespoons salt, and 2 teaspoons pepper. Advertisement. Step 2. Divide chicken between 2 baking dishes. Cover with marinade, turning to coat. Refrigerate for at least 4 hours or overnight, turning chicken occasionally. Remove chicken from refrigerator 30 minutes before grilling. Step 3 Directions. In a large bowl, stir together buttermilk, wing seasoning, and hot sauce. Add drummettes and be sure all are coated. Cover with plastic wrap and refrigerate at least 3 to 4 hours. In this tutorial, we learn how to make buttermilk fried chicken wings. First, take your chicken and marinade it with paprika, salt, pepper, buttermilk, garlic salt, and onion powder. Then, bring some oil up to temperature in a pan or kettle. Once the oil is up to 350 degrees, it will be ready to fry. Now, you will place the chicken into a bag filled with flour

5. Drain the Chicken wings from the buttermilk marinade. Use a zip lock bag to coat the drained wings with the flour coating. 6. Fry in a medium high heat (160°C) until golden and crispy. The internal temperature should be around 75°C. Will take approx 10 minutes. Fry in small batches, do not overload the fryer 2 cups buttermilk, or enough to cover chicken pieces. 3 to 4 cups unbleached self-rising flour. About 3-4 cups cooking oil. Salt and pepper, to taste. 2 cups milk. 2 eggs. 1. Soak chicken in. Hence, buttermilk brined chicken is one of the favorite dishes for your party. You simply need to whisk the buttermilk with a pinch of brown sugar, spices, garlic, and salt. You can add other ingredients in this recipe as per your taste and preference. You need to marinate the chicken in the morning before you start your grill party at night First was the buttermilk marinade for at least 24 hours. Then, she would put the dredge (flour mixture) in a paper bag; throw the marinated chicken pieces in the bag and shake the bag to high heaven. If she had the time she would return to the fridge and shake again after a couple of hours (rinse & repeat time permitting) At least 12 hours later, preheat the oven to 415°F. Carefully, remove the chicken wings from the seasoned buttermilk marinade and place on a parchment lined sheet pan. Discard the buttermilk marinade. Let the wings come to room temperature for least 30 minutes. Roast for 40 minutes, rotating the pan at the 20 minute mark

Buttermilk Brined Grilled Chicken Wings - Girl Carnivor

Instructions. For the marinade, mix all of the ingredients together and place in a plastic storage bag or a covered bowl used for marinating meats. After mixing the marinade ingredients together, submerge the chicken pieces into the marinade. Marinate the chicken for 12 to 24 hours in the refrigerator Heat 1 inch vegetable oil in large deep skillet over medium-high heat until deep-fry thermometer registers between 350°F and 375°F. Fry chicken a few pieces at a time so oil doesn't cool down. Turn chicken to brown evenly and remove when golden and cooked through Make the buttermilk- Add soy milk and vingear to a large bowl or container, mix to combine, and let sit for 3-5 minutes. Add sriracha and cut and cleaned chicken wings and toss so each one is coated. Let the wings marinate overnight or for a minimum of 30 minutes in the buttermilk. The longer they sit the more tender the chicken meat will be Marinate. Cover the bowl with plastic wrap and place it in the refrigerator for 3 hours to marinate. If you don't have time, you can also cook these wings right away. Cook. Place the chicken wings in the air fryer basket, making sure to leave some room between them for air circulation.Cook them at 380 degrees Fahrenheit for 12 minutes, flipping halfway through Can you use regular milk instead of buttermilk for fried chicken? My old cookbook from decades ago use to show a list of emergency substitutes in case you didn't have a certain ingredient needed. Buttermilk was one of them. It said to add 1 tables..

Buttermilk chicken wings Recipe Kitchen Storie

Soaking Buffalo Wings in Buttermilk Before Grilling Our

  1. Trusted Results with Buttermilk marinade chicken. Cooks.com - Recipe - Buttermilk Chicken Dip chicken in buttermilk and then dredge in seasoned flour.... cream of chicken soup with remaining 1 cup of buttermilk and pour over chicken.Return to. Buttermilk Pecan Chicken - All Recipes 'My family enjoys chicken and always asks me to bake it this way,' explains Julie Jahn of Decatur, Indiana..
  2. Pecan Buttermilk-Brined Fried Chicken: Prepare as above, except, reduce the flour to 1-1/4 cups and add 3/4 cup ground pecans to the flour mixture.Nutrition Facts per 3 ounces chicken: 585 cal., 40 g total fat (7 g sat. fat), 88 mg chol., 1,191 mg sodium, 25 g carbo., 2 g fiber, 33 g pro.Daily Values: 1% vit
  3. 45+ Recipe For Buttermilk Fried Chicken Wings Gif.John's fried chicken wings with spicy honey buttermccormick. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption
  4. Whisk together the buttermilk and hot wing sauce in a bowl, and pour into a resealable plastic bag. Add the chicken pieces, moving chicken around in the bag to fully coat with the marinade. Squeeze out the excess air, and seal the bag. Marinate in the refrigerator at least 4 - 6 hours, turning the bag over at the halfway mark
  5. Buttermilk Sriracha Pork Chops with Apple-Carrot-Beet Slaw This is a perfect summer marinade for pumping up a bland skinless chicken breasts with a pop of juicy flavour, or saturating chicken wings with a citrus and spicy kick, before you toss them on the grill. But this simple Thai marinade will work equally well with an
  6. imum of 12 hours. There is no doubt that buttermilk creates a tender and juicy chicken it should not be marinated for more than 48 hours
  7. utes. Add 3 tablespoons salt after the onion and garlic.

Buttermilk Barbecue Chicken Allrecipe

Easy Grilled Chicken with Buttermilk Marinad

  1. utes. Add the chilli powder, coriander, cu
  2. Oven Fried Buttermilk Chicken. preheat oven to 425 degrees. yield: 8 pieces. Franks' Red Hot Wings sauce has medium heat. If you substitute another brand of hot sauce, adjustments might be necessary for the amount you use in the marinade. Very little heat is transferred to the meat of the chicken when using Frank's
  3. utes, but the longer the better
  4. ced seasonings
  5. It is the residual marinade on the buttermilk chicken wings that completes this crispy chicken wings recipe by creating the chicken wing batter. Chicken Wing Batter. This is where the easy part of this recipe comes in to play. Not that chucking your chicken wings in a buttermilk marinade was particularly hard
  6. In a large bowl, combine the buttermilk with the chicken seasoning, salt, ginger, onion, and garlic. Add the chicken and stir to coat. Let stand at room temperature for 2 hours or refrigerate overnight. In a large bowl, combine the flour with the onion powder, garlic powder, ginger powder, salt, smoked paprika and cayenne and stir to combine
  7. Directions: Pour oil into deep fryer and turn on to heat. Wash off the chicken wings/legs and pat dry. Set aside. In a bowl, combine the buttermilk, eggs, paprika, hot sauce, salt, and pepper. In another bowl, combine the baking powder and baking soda and then pour into wet ingredients and whisk together. In another bowl, place the flour
the ultimate crispy chicken wings recipe - super easy

The Great Fried Chicken Marinade Debate: Buttermilk or

Instructions. Stir together the buttermilk and hot sauce in a large mixing bowl. Add the chicken pieces and refrigerate for at least 2 hours or up to overnight. Set out the chicken out at room temperature (still in the buttermilk) for 45 minutes before frying to remove the chill STEP BY STEP INSTRUCTIONS. Pour 1/2 cup each of buttermilk and pickle juice into a bowl and whisk well to combine. Add the mixture to a large Ziploc bag, and add frozen chicken wings. Squeeze the air out of the bag, seal, and lay flat in the fridge for 8-12 hours to thaw and brine. In a bowl, combine salt, pepper, onion powder, garlic powder. AIR FRYER - preheat air fryer to 375°F. Add chicken to air fryer in a single layer and spray generously with nonstick cooking spray. Cook for 15 minutes, then flip chicken and spray the other side. Cook another 15 minutes, then cook for approximately 10 more minutes, until chicken is golden brown and has an internal temperature of at least.

How to Marinate With Buttermilk LEAFt

  1. Buttermilk Fried Chicken Wings With so many ways to make chicken wings these days, I'm still partial to the classic fried option. The key is to marinate the chicken in a buttermilk and hot sauce brine overnight; the acidity of the buttermilk tenderizes the meat, making the chicken extra juicy, while the hot sauce, a subtle heat in every bite
  2. Crispy Overnight Buttermilk Chickenwings -Spread your wings. On of our rare meat containing recipes is the delicious overnight Buttermilk Chickenwings recipe which is not only tasty and crunchy but also super light (well suited for a low fat diet).Really important to me as a chef is that the chicken comes from a trustable source, best would be the regional farmer hereby
  3. Preparation. Combine the buttermilk, thyme, Tabasco, Worcestershire, 1 tablespoon of the salt, and 1 1/2 teaspoons of the pepper in a nonreactive bowl large enough to contain all of the chicken.
  4. utes before frying
  5. utes before frying

May 22, 2020 - Explore Jackie Roy's board Buttermilk chicken marinade on Pinterest. See more ideas about buttermilk chicken, buttermilk chicken marinade, chicken recipes Instructions. In a small bowl or measuring cup, whisk together buttermilk, garlic powder, Italian seasonings, red pepper, and 2 teaspoons salt. Pour buttermilk mixture into large ziptop plastic bag or large baking dish; add chicken and toss to coat. Seal/cover and refrigerate for at least 2 hours or up to overnight, turning chicken occasionally Marinate the chicken for a long time—Do a 24-hour brine, and do it with full-fat buttermilk. Buttermilk is KEY to making a soft, tender chicken. The acidity of the buttermilk helps to break down protein structures in the chicken, meaning after 24 hours it becomes way less chewy and retains better moisture So I am going to use my Weber kettle, and set it up as a smoker, and I am going to do some chicken wings, even though I went on a fried chicken crawl last night hitting 3 of the areas better fried chicken spots. The brine was is water, brown sugar, kosher salt, Shark Sririacha, some rub, crushed garlic, chopped green onions, and buttermilk Start by brining the chicken: Cut chicken wings into three segments at the joint, the drum, wing, and tip. Discard all tips or freeze for stock. For the brine, combine 2 cups buttermilk, 2 tablespoons kosher salt, 4 tablespoons Tabasco, and ½ tablespoon sugar. Marinate the chicken wings for one to two hours

Easy Air Fryer Buttermilk Fried Chicken - Stay Snatche

Non-Fat Buttermilk for Grilled Chicken Wings For the life of me I can NOT find full fat buttermilk in our stores. I am marinating chicken wings to be grilled from a recipe I found on CHOW. The wings will be marinated for 12 hours in buttermilk, hot sauce and spice, then drained, grilled and tossed with a mixture of hot sauce and butter Whisk buttermilk with garlic, table salt, sugar, paprika and lots of freshly ground black pepper in a bowl. Place chicken parts in a gallon-sized freezer bag (or lidded container) and pour buttermilk brine over them, then swish it around so that all parts are covered. Refrigerate for at least 2 but preferably 24 and up to 48 hours Method. Combine the buttermilk, garlic, onion, Dijon mustard, 1 teaspoon (5 mL) each of salt and pepper, paprika, lemon juice and hot sauce in a bowl and stir until evenly combined. Put the chicken in a baking dish or a large ziplock bag just large enough to hold it and pour the buttermilk mixture over the chicken, cover, and refrigerate 12. In a bowl, mix together buttermilk, 1/2 cup vegetable oil, garlic, salt, pepper, rosemary, and honey until salt is dissolved. Divide the chicken pieces into 2- 1-gallon ziplock bags. Pour half of the buttermilk mixture in each bag. Press out as much air as possible and seal bags. Place on a rimmed dish or plate in case bag leaks Buttermilk Barbecue Smoked Chicken brings together two techniques that result in one tasty bird!Buttermilk has long been used as a tenderizer for brining chicken prior to frying. As the chicken soaks in the buttermilk the acidity begins to open and expand the cell structure of the meat, allowing the liquid to be absorbed and retained, which in turn gives you a very tender bite of chicken

3. You Can Marinate for Too Long! Your best bet for achieving marination magic is to soak your chicken, pork chops or loins and steak at least 30 minutes, but never longer than overnight. The risk of a lengthy bath in the marinade comes back to acid Pour the buttermilk over the chicken wings, then mix to coat each wing evenly. Cover with plastic wrap, then refrigerate for 4 hours. Prepare the dredge by mixing together the flour, 1 tsp paprika, 1 tsp freshly ground black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1 tbs salt in a medium size bowl. Take the chicken out of the fridge Fried Chicken - with the most insanely crispy, thick craggy crust heavily seasoned with a KFC copycat 11 secret herbs and spices! This recipe uses a Southern buttermilk marinade to make the flesh juicy all the way through, and a breading secret trick for how to make fried chicken with an ultra crunchy, nubbly crust.. Fried Chicken. I'm going to call it (obnoxious as it is) - this.

Buttermilk Oven-Roasted Chicken Wings — Buttermilk Oven

you would ideally marinate the wings in buttermilk overnight or If you aren't a planner, you could just soak them in milk for a few hours before frying. For traditional sauce: Melt your butter and mix it in with your hot sauce. This will give the sauce a little extra flavor. Don't worry if the butter solidifies The darker meat of chickens - that found in the legs and wings has more fat in it. This makes it more moist and tender. White meat, like that, typically found in the breast, tends to be drier and a little tougher. But when marinated in buttermilk or another meat tenderizer, it can still be deliciously tender In this recipe, the buttermilk not only adds a distinctive taste but also works well as a marinade, tenderizing the meat. The combination of buttermilk, Dijon mustard, honey, and herbs imparts a nice tang and freshness to the turkey, and the barbecue basting sauce adds a deep color and rounds out the flavor Any Southern cook worth her salt knows that the best way to get tender, tangy, juicy fried chicken is to soak the raw pieces in buttermilk overnight. Cooks in India and Greece use yogurt in much the same way. Milk, especially fermented milk products such as buttermilk and yogurt, contains acids and enzymes that help tenderize chicken

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Instructions. Add your buttermilk to a large bowl, then mix in the salt, black pepper, and paprika. Mix well. Add your chicken and then cover and refrigerate for at least 2 hours, up to 24 hours. When it's time to air fry the chicken, mix the flour with baking powder and garlic powder. Spray your air fryer basket with cooking spray, or use a. So, what I'm gonna do is I'm gonna take a quarter cup of that and just into another bowl. And then just in with some buttermilk. Okay, so this has become the marinade for the chicken. Uh what you need to do is marinate for at least an hour but best will be if you can do it overnight in the fridge. Fires, wings, and some drumsticks In a large mixing bowl, whisk buttermilk, hot sauce and Lawry's Seasoned Salt. Add the juice and zest of 1 lemon. Submerge the wings and toss to coat in the buttermilk mixture. Cover and refrigerate for 4 hours or overnight. Drain wings from buttermilk, pat dry with paper towels and discard buttermilk. Toss wings with canola oil, zest of 2. How long to marinate chicken in buttermilk. You can marinade chicken for up to 3 - 4 days in buttermilk. The longer the chicken is marinating in buttermilk the more tender the chicken becomes and also takes on any additional flavourings added to the buttermilk even more intensely, as opposed to marinating chicken for 24 hours for example Buttermilk Chicken Marinade. The absolute KEY to getting tender and crispy fried chicken is using a buttermilk marinade.Marinating the chicken in (seasoned) buttermilk tenderises the chicken and injects a huge amount of flavour.. What does marinating chicken in buttermilk do? Because of its slight acidity, buttermilk has the ability to tenderize the chicken, without it becoming tough and chewy