What about the buttermilk soak? I’ve always heard that it makes good fried chicken...
-JT
I’ve never done that myself.
Enzymes in both “cultured” buttermilk and yogurt tenderize meats. It is why Tandoori chicken is marinated in yogurt overnight. Most buttermilk just imparts a slightly tangy flavor, but for kick but chicken try marinating in 1/2 buttermilk 1/2 plain yogurt. The buttermilk you can get in grocery stores isn’t cultured (It is chemically made) so it lacks that tenderizing quality.