In order for a buttermilk soak to have an actual impact on meat (like chicken), you need ample time to tenderize and impart flavor. It’s a process that can’t be rushed. So when I learned of buttermilk ...

Bon Appétit meets chefs Lucas Sin and Eric Sze just outside Taipei to taste some of Taiwan’s best clay-oven-roasted chicken.

Similar to the chicken from one of your favorite fast food joints, this tender grilled chicken breast is marinated in pickle juice for extra flavor. A dollop of pimiento cheese is just right on top.

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