To Soak Or To Dip? Buttermilk is the Question

I’m just getting around to reading Time Out’s Best of NY issue from last week. On the fried chicken front, TONY picked Georgia’s Eastside BBQ (where they soak the chicken in buttermilk), and Buttermilk Channel (where they dip it).

So, dear readers, being that I don’t cook, I wonder and ask: what’s the difference, and which is better?

In the meantime, here are those TONY picks:

Fried chicken at Georgia’s Eastside
BBQ Aggressively salted, buttermilk-soaked, crusty, crunchy, juicy and hot—that’s how we like our fried chicken, and that’s how Georgia’s chef Shawn Collins makes it every time. 192 Orchard St between E Houston and Stanton Sts (212-253-6280, $14.

Buttermilk fried chicken with cheddar waffles at Buttermilk Channel
Riffing on the Southern classic, a cheddar-laced waffle is topped with half a buttermilk-dipped, snappy-skinned bird, made even tastier with a drizzle of balsamic–maple syrup reduction. 524 Court St at Huntington St, Carroll Gardens, Brooklyn (718-852-8490, $18.

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