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2. We're Big Fans of Buttermilk—Try Our 25 Favorite Recipes - AOL

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   The key to this extra crispy fried chicken is marinating the thighs in buttermilk, pickle juice, and egg, then dredging it in a mixture of flour, seasoned salt, pepper, and cayenne. Once fried, it ...

3. How to Make Martha Stewart's Buttermilk Fried Chicken - AOL

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   Here, Martha Stewart shares her technique for making buttermilk fried chicken, and the results are spectacular. After marinating the poultry, she dredges the pieces in well-seasoned flour and ...

4. Marination - Wikipedia

   en.wikipedia.org/wiki/Marination

   Chicken in marinade. Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking.This liquid, called the marinade, can be either acidic (made with ingredients such as vinegar, lemon juice, or wine) or enzymatic (made with ingredients such as pineapple, papaya, yogurt, or ginger), or have a neutral pH. [1]

5. Don't Break The 5 Golden Rules Of Marinating Chicken

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   Here's how to marinate chicken perfectly every time. For premium support please call: 800-290-4726 more ways to reach us

6. Beer-Battered Buttermilk Fried Chicken - AOL.com

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   Drain the chicken and thoroughly pat thoroughly dry with paper towels. Transfer the chicken to the batter, turning to coat. In a large, deep skillet, heat 1 inch of oil to 350°. Set a rack over a baking sheet and line the rack with paper towels. Lift the chicken from the bowl, letting the excess batter drip back into the bowl.

7. Buttermilk - Wikipedia

   en.wikipedia.org/wiki/Buttermilk

   Buttermilk can be drunk straight, and it can also be used in cooking. In making soda bread, the acid in buttermilk reacts with the raising agent, sodium bicarbonate, to produce carbon dioxide which acts as the leavening agent. Buttermilk is also used in marination, especially of chicken and pork.

8. How Long Should You Marinate Your Food? - AOL

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9. Sauerbraten - Wikipedia

   en.wikipedia.org/wiki/Sauerbraten

   A solid cut from the bottom round [12] or rump is marinated for three or four days, [13] or as many as ten, [14] before cooking. Red wine vinegar and wine typically form the basis of the marinade, which also includes earthy aromatic spices such as peppercorns , juniper berries , cloves , nutmeg , and bay leaves and less commonly coriander ...