wanna bet Claire had sex in the rectory?
There are multiple benefits to using cultured dairy, such as buttermilk or labneh, to marinate a bird. The acid in the buttermilk or yogurt tenderizes the meat, while the proteins promote browning on the skin. Dairy-brined birds are also the most forgiving birds I’ve ever roasted—I’ve cooked several of them to over 160℉ (both by accident and to see what would happen), and the breast meat has come out juicy and tender every time, thanks to the abundance of moisture, acid, and fat.
The inclusion of Frank’s hot sauce is (obviously) what gives this bird a Super Bowl sheen. The tangy, spicy sauce lightly flavors the meat, eliminating the need for additional seasoning. The most obvious benefit is a whole hen’s worth of Buffalo flavored skin, which I recommend you eat as quickly as possible.