Ever wonder why the fried chicken at your favorite spot is so juicy inside? Usually, it comes down to the marinade. Buttermilk or yogurt has a little acid that gently loosens the muscle fibers, so the meat doesn’t turn tough when it hits hot oil. Salt in the mix pulls moisture deep into the chicken, which keeps it moist. Give it at least a few hours, or overnight if you can. Next time you order fried chicken in Champaign, IL notice how soft the meat feels. That’s marinating at work, and it’s easy to try at home with basic pantry ingredients.