smart thinking. suggestion: use 1/4 cup boiling water to melt the salt; add enough buttermilk to equal the original[now-changed] water amount. follow recipe now, except brine 10-24 hours so buttermilk has time for its acid to break down the chicken muscle fibers [but not longer or the acid will turn the fibers into mush]. 000h, th u; i'm DEFly making this- piccata style w/ lemon and parm.!
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