Marinade:
8 to 10 chicken pieces
2 cups buttermilk
¼ cup sriracha sauce (or hot sauce of choice), optional
salt to taste
Remove the skin from the chicken. Marinade all the ingredients together and refrigerate
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Marinade:
8 to 10 chicken pieces
2 cups buttermilk
¼ cup sriracha sauce (or hot sauce of choice), optional
salt to taste
Remove the skin from the chicken. Marinade all the ingredients together and refrigerate
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