The Buttermilk Brine That Saves Fried Chicken
A buttermilk brine does three things at once: salt seasons the meat all the way through, calcium tenderizes the proteins, and the slight acidity discourages overcooking. The result is chicken that stays juicy even with a seriously crisp crust.
Soak the bird in buttermilk seasoned with salt, hot sauce, and a few crushed garlic cloves. Eight hours minimum, twenty-four hours ideal. The chicken will look almost cured, with a tighter texture and deeper color.
Dredge directly out of the brine into seasoned flour, pressing the wet bird firmly into the dredge so the buttermilk grabs every grain. That is the secret to a craggy, shatteringly crisp crust that holds onto the meat through the fry and the rest.