Serious Eats: Talk
Buttermilk for fried chicken?
My first time posting here, but I really need an answer for this question. I'm trying a fried chicken recipe where the chicken needs to be soaked in buttermilk and hot sauce for a few hours. I started it marinating, but then realized I won't be able to cook it until tomorrow afternoon. Is it okay (both in terms of food safety as well as flavor) to marinade it for 24 hours in the buttermilk?
Thanks in advance for the help! I was raised on fried chicken that was just dredged in flour, so buttermilk is new territory for me.