Buttermilk, Yogurt are gently acidic and tenderise the meat or fish compared to other highly acidic methods of marinating which can toughen the texture of anything if left for too long.

As the practice goes, it is all about right timing and the size of the ingredient you want to marinate. Anyhow the lactic acid in play is tender to the flesh so much so that it almost works like putting a silk stocking on a leg. Hence the method is also called silking.

My tendencies are that I love this technique with poultry mainly and fish. It is a marinade which works like a gentle stroke to rend something tender inside but could be crispier outside if you want it to be so.

History wise this method of marinating had something to be due with the silk road which was used between the East and the West to transport many goods and spices. Milk from cattle was used traditiannaly especially in Central Asia. Now, this marinade invites to be enhanced by spices and herbs.

Minced Garlic, Paprika, a spoonfull of Mustard of your choice, Shallots, Onions, Chives, Parsley, Coriander either in leaves or powder, Cumin powder, even chopped Basil leaves, the spicing World is your Creativity work.

I will say like a repeatting herself Grand Ma: Try and Taste and get to know your Palate to make it a Palace.

Not all spices or seasonings go well with one another. So it is a matter of taste. Choose the ones you like and pair them together. I tend to use grounded spices powders in that instance or/and dried herbs. Paprika, Cumin and Coriander, I love.

Use a large baking bowl for the process, cover it with cling film and put it to rest and gain flavour in a fridge. The result will be worth the effort. 

But always remember Time is the essence, not too short and not too long.