Why cook chicken with buttermilk?

There are a few reasons why cooks choose to marinate chicken in buttermilk before cooking it:

1. Tenderizing effect: Buttermilk contains lactic acid, which helps to break down the proteins in the chicken, making it more tender. The longer the chicken marinates in buttermilk, the more tender it will become.

2. Flavor enhancement: Buttermilk adds a subtle tangy flavor to the chicken, enhancing its overall taste.

3. Browning: Buttermilk helps to create a crispy, golden brown crust on the chicken when it is cooked. This is because the buttermilk provides a layer of moisture between the chicken and the cooking surface, preventing the chicken from drying out and allowing it to brown evenly.

4. Juiciness: Buttermilk helps to keep the chicken juicy and moist, even when cooked at high temperatures. This is because the lactic acid in buttermilk helps to retain moisture in the chicken.

Overall, marinating chicken in buttermilk is a great way to add flavor, tenderness, and juiciness to the dish.