Make a Dry Brine With Buttermilk Powder
by Claire Lower on Skillet, shared by Claire Lower to from Lifehacker on (#5FC16)
I love soaking chicken in buttermilk. It is a truly unmatched marinade. The lactic acid tenderizes and flavors the meat, and the proteins accelerate browning, resulting in a beautifully bronzed, yet incredibly tender and juicy bird. The only drawback is that I tend to buy buttermilk intentionally, for specific uses,...