What's the benefit of soaking chicken in buttermilk for juicy, flavorful results?
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5 min read
Buttermilk's natural acidity, with a pH of 4.4–4.8, is scientifically proven to gently break down protein structures in chicken, ensuring it remains incredibly moist and flavorful after cooking. This gentle process is the key benefit of soaking chicken in buttermilk, elevating a simple ingredient to a culinary masterpiece.
