Food Studios recipe developer, also shares my sentiments about buttermilk. According to On Cooking: A Textbook of Culinary Fundamentals published by Prentice Hall, (often used in culinary school curriculums), the procedure for pan-fried chicken is to dip your chicken in buttermilk and then dredge the chicken in seasoned flour. Brining poultry is, from what I understood, more ideal for roasting, as the salty solution can help lock moisture into the flesh of the bird even throughout the high-heat temperatures of the roasting process. You have to actively pat the chicken dry to a degree before dredging it in the flour. The brine penetrates the chicken with flavor, but also makes the chicken too wet to fry.
A basic brine is the combination of salt and water (about 4 tablespoons salt to 4 cups water) and usually, a brine also contains sugar, spices, and herbs for more flavor.
To understand both sides, let’s take a look at what buttermilk and salt water actually do to chicken.
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