Garlic and Hot Sauce Buttermilk Soak for Chicken

What you need

• 480 ml (2 cups) buttermilk
• 2 tbsp hot sauce, vinegar-based, such as Louisiana style
• 2 tsp garlic powder
• 1 tsp black pepper, freshly ground
• 2 tsp fine salt
• 1 kg (2 lb) chicken pieces, bone-in thighs, drumsticks or wings

Method

Restated from the original video

1. 1

   In a large non-reactive bowl, whisk the buttermilk with the hot sauce, garlic powder, black pepper and salt until smooth.

2. 2

   Add the chicken and turn the pieces until every one is coated. Alternatively, pour everything into a zip-top bag, press out the air and massage the bag.

3. 3

   Cover the bowl, or seal the bag and set it on a plate. Refrigerate for at least 6 hours, up to 24.

4. 4

   Lift the chicken out, letting the excess marinade drip back. Discard the leftover marinade, which has touched raw chicken.

5. 5

   Cook the chicken as the recipe calls for, whether fried, baked or grilled, until it reaches 74 °C (165 °F) in the thickest part, with clear juices.

Imported from saucechick.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.