Buttermilk for tender Fried Chicken

Buttermilk is the traditional soaking liquid for fried chicken, and its role is both chemical and physical. Its lactic acid gently breaks down proteins in the chicken, tenderising the flesh over time, while its thick consistency helps a seasoned breading adhere and creates a crispier crust during frying. Extended soaking - ideally overnight, or at minimum four hours - allows seasoning to penetrate deep into the meat. When pickles are added to the buttermilk brine (as Rochelle Daniel did on this show), the vinegar from the pickle adds an extra layer of bright acidity and complexity. 

For home cooks without buttermilk, a close substitute can be made by combining one cup of whole milk with one tablespoon of lemon juice or white vinegar; stir and leave for five minutes until it curdles slightly.