I was hunting for the best Buttermilk Marinade recipe to make the best fried chicken ever and found out the following: Martha Stewart’s recipe uses only half cup of buttermilk when the normal was 2 cups. The Southern-style is added with a tablespoon of Dijon mustard (this is the only mustard I liked by the way). Pepper is a must, so either ground black pepper or crushed peppercorns are added. Other species like cayenne pepper or ground cumin, baking powder, flour, garlic powder and onion powder. Martha adds chopped chives, lemon or lime juice, lemon zest, dill while Nigella adds bruised and skinned garlic and maple syrup. Martha’s version has more chopped garlic. How would your version of Buttermilk fried chicken marinade’s recipe be like?