A. It's not absolutely necessary, but it is recommended for fried chicken. Buttermilk imparts a good flavor and helps the coating stick to the chicken. Its acid content tenderizes the meat. The chicken should be marinated -- in the refrigerator, of course -- at least one hour or overnight. If you don't have buttermilk on hand, substitute plain yogurt or milk, to which a small amount of lemon juice or vinegar has been added (1 teaspoon per 1 cup milk).To learn more about fried chicken, see:
Think of how people cooked before electricity and fancy cooking appliances, and the first thing that comes to mind might be an open flame. Grilling and barbecuing have evolved since then. How much do you know about beef, barbecue and briquettes?
Think your bathroom is your home's most germ-filled spot? Think again. The kitchen earns that distinction, largely because of the sponges we use to clean our dishes and countertops. Luckily, we've got tips on how to keep pesky bacteria in check.