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Brined Buttermilk Chicken


  • 16 lbs chicken tenders
  • 4 tablespoons salt
  • 4 quarts buttermilk
  • 8 tablespoons tabasco


Part One:

Drain and rinse chicken

Mix other ingredients in a 22 quart cambro

Submerge chicken in marinade overnight

Part Two:

Take brined chicken, shake off excess marinade.

Dredge in house breading until coated

Store until needed