> the enzymes in buttermilk break the chicken down a bit Am curious, is it the enzymes or the acidity? yogurt also tenderizes meat, but I always thought it was

> the enzymes in buttermilk break the chicken down a bit Am curious, is it the enzymes or the acidity? yogurt also tenderizes meat, but I always thought it was the mild acidity that does that, similar to how vinegar can also tenderize meats. Not that it matters, as long as the job is done :)