Why do folks brine chicken in buttermilk?

What will happen if I skip that step? I dont have buttermilk, so can I just use milk?

It's a southern thing. It makes it crunchier when it's fried.

I've never seen buttermilk used in a brine, but it is used for frying. I'm assuming you are frying the chicken. You can skip the buttermilk and just use flour and it will turn out just fine.

Actually buttermilk will add a tang to the flavor and yes they brine it. Just put the chicken in the buttermilk and let it set for an hour or two in the fridge. If you don't have buttermilk you can add a couple of table spoons of vinegar to regular milk and let for 10 mins then use it.

Thanks for the feedback!

I have to say, it was the best dern chicken I ever did have!
I decided to break down and go get some buttermilk, and really glad I did.
The very best texture and flavor, ever, ever, ever! I may never cook chicken another way from now on.

Do you think cannibal chickens tell each other they taste like human?

Want even more of a tang? Try soaking it in apple cider or for those that like even more...add a touch of vinegar to that cider, but not too much vinegar. Fried or even baked (after a longer soaking) it's all good

Ooo...I must agree. I brined my last thanksgiving turkey in a cider brine...amazing!

More importantly, the resulting gravy was superior in every way. I will not use the sugar from the recipe next time but the aromatics combined with the cider was so notably the best Ive tried. I used Anne Burrells recipe.

chickens dont talk ol man. haha.

yuck

The buttermilk gives flavor and acts as a tenderizer.