Buttermilk Brine
The quiet trick behind great fried and smoked chicken. Buttermilk's lactic acid is gentle — it tenderizes without ever crossing into mush. Best on chicken and turkey.
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Ingredients
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Method
Whisk everything together in a bowl or bag large enough to submerge the bird.
Submerge the chicken and refrigerate 4 to 24 hours. Pat it very dry before it hits the smoke or you'll fight the bark.
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