Technique & guide
Marinades for Fried Chicken
Marinades can add salt, acidity, spices and aromatics before the coating goes on. Keep poultry refrigerated throughout marinating.
Food-safety note: Keep raw chicken separate from ready-to-eat foods, marinate under refrigeration, and cook poultry to at least 165°F / 73.9°C as measured with a food thermometer. Hot-oil frying requires careful adult handling and suitable equipment.
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Buttermilk
Buttermilk is a natural match for flour-dredged chicken because the surface stays tacky.
Herb marinade
Use a dairy or light seasoned base with garlic, black pepper and dried herbs.
Spicy marinade
Hot sauce or chile paste can be added to a buttermilk base for gentle heat throughout the meat.