Salt won't dissolve in buttermilk brine I'm making fried chicken and the first step of most recipes involve soaking the chicken in a buttermilk and salt brine to tenderise it. 

However, I have had problems getting the salt to dissolve in the cold buttermilk. I typically use a 5-6% salt brine, so it's not like I'm exceeding the salt saturation limit of water (typically at 30% from what I read). 

I've thought of the following solutions:


Heating the buttermilk up, and dissolving the salt. But I'm concerned that this will cause the buttermilk flavor to change.


Using a immersion blender/whisk to stir the salt into the buttermilk.
You should just heat it (your first proposed solution), and not worry about changing flavor, because if buttermilk is going to change flavor with heat then it is going to change flavor when you cook the chicken.