Fried Chicken Marinade
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Credit: Gerald Ford, CMC, Ford Plantation
National Culinary Review, July/August 2019
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
1. Combine Dry Ingredients
2. Add Buttermilk
1 Gallon (16 birds)
Sauce/Dressing/Rub, The National Culinary Review
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