Photograph by Elliott Jerome Brown Jr., Food Styling by Mieko Takahashi, Prop Styling by Gerri Williams
While a standard buttermilk brine needs at least two hours to impart noticeable flavor and tenderness to chicken, buttermilk powder works as a speedier stand-in. This dry-rub approach works instantly and the chicken will caramelize and take on a delightful char when grilled. Buttermilk powder then also gets used to dress a summer salad. Mixed with citrus juice, olive oil, a little garlic, and mustard, the vinaigrette lends tangy zing to fresh cucumber, tomatoes, and herbs. It’s a delightful place for those chicken breasts to land on.