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In Reply to: Re: Buttermilk & Chicken posted by curious on January 28, 2011 at 15:25:15:
Buttermilk containes enzymes that penetrate the meat somewhat similarly to vinegar, or a citrus based marinade. You can flavor the buttermilk with garlic, onions, or other desired components which create complexity and add moisture.
You can also use plain yogurt for a similar effect.
Just don't expect crisp skin unless you're a magician, but that's a subject for another day.
It's unsafe only if the chicken is undercooked.
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