Lemon Buttermilk Chicken

Using a marinade is a great way to add flavor and moisture to lean meat, poultry and fish. It can also be a good way to tenderize meat if done properly. Leave something in a marinade for too long, and it will turn to mush or become even tougher than before; don’t leave it long enough, and you’ll get some added flavor on the outside but very little penetration of the meat. Peggy Trowbridge, our Guide to Home Cooking, can explain the science behind marinades and tell us which ingredients work best at tenderizing, including buttermilk, which I use in this Lemon Buttermilk Chicken.

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