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dubtap
@cornelius_blackfoot
have been looking for the recipe and have just found it.
I am excited.
recipe calls for you to:
Two days ahead: In a large, non-reactive pot, dissolve the salt in the water to create a brine. Completely submerge the chicken and refrigerate for 24 hours.
One day ahead: Drain the chicken, discarding the brine. In the same pot, soak the chicken in the buttermilk for another 24 hours.
Now I'm wondering if there's any way of getting a marinade in there? Would it be possible to turn the buttermilk into a marinade, getting some extra flavour in there, whilst tenderising, or would all the flavour come from the spices in the flour?