Buttermilk Brine for Chicken

I love fried chicken, but sometimes it dries out from cooking. I'd like to be able to just fry boneless skinless chicken breasts - since thats what we normally buy. It would be nice to be able to just use what we have.

I've heard that buttermilk brines make really the chicken moist and juicy. What better to try it out with than a piece of meat that gets dry when fried?

Ingredients
1/2 qt buttermilk
2 tablespoons chopped garlic
2 teaspoons black pepper
1 tablespoon salt
2 tablespoons sugar
1 teaspoon cumin

1. Mix all together and stir until sugar and salt are dissolved
2. Place chicken in buttermilk mixture, cover and refridgerate 8-24 hours. (we marinated ours for a little less than 24 hours)
3. Remove and cook