Fried Chicken Marinade

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Credit: Gerald Ford, CMC, Ford Plantation
National Culinary Review, July 2019

Ingredients

2 Eggs
40 g Powdered Mustard
100 g Cajun Spice
1 Gal. Buttermilk
50 g Oldbay
20 g Onion Powder
20 g Garlic Powder
15 g Black Pepper
50 g Salt

Instructions

1. Combine Dry Ingredients
2. Add Buttermilk

Yield

1 Gallon (16 birds)

Tags

Sauce/Dressing/Rub, The National Culinary Review

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Association of Nutrition & Foodservice Professionals