|
Well the buttermilk is very common and makes the chicken very tender. I would not normally do a brine marinade before hand though. I use brines often to add a little flavor and or moisture to foods like pork and turkey.
The brine in this one seems a little on the overkill side. Most fried chicken dishes do not lack flavor in the first place, so I do not see the point. The buttermilk will take care of tenderness, add some flavor (more if you spice it), and will fix any moisture problems.
|