Why is chicken soaked in buttermilk

Already have an account? Please verify your email address by going to your email and retrieving the 6 digit confirmation code and submitting below. We value your privacy. You can manage additional layers of account protection via your account information settings. View Recipe Only. Ingredients 8 Servings. Add buttermilk; turn to coat. Refrigerate 30 minutes or overnight 2 Mix flour, seasoned salt and seasoned pepper in large resealable plastic bag.

Remove chicken from buttermilk. Add chicken, one piece at a time, to bag; shake to coat well. Discard any remaining buttermilk and flour mixture 3 Pour 1 inch of oil into large deep heavy skillet. Fry chicken in batches 20 minutes or until golden brown and cooked through, turning once. Do not overcrowd pan or temperature of oil will decrease resulting in greasy chicken. Adjust heat as necessary to maintain temperature of oil.

Drain chicken on rack or paper towels. The great fried chicken goal is, of course, a crispy, not-so-greasy outer crust with a juicy, well-seasoned interior. With that in mind, I asked home cooks, bloggers, professional chefs, and Time Inc. Food Studios staff about their preferences regarding soaking chicken in either buttermilk vs.

A basic brine is the combination of salt and water about 4 tablespoons salt to 4 cups water ; and usually, a brine also contains sugar, spices, and herbs for more flavor. The brine penetrates the chicken with flavor, but also makes the chicken too wet to fry. You have to actively pat the chicken dry to a degree before dredging it in the flour. Brining poultry is, from what I understood, more ideal for roasting, as the salty solution can help lock moisture into the flesh of the bird even throughout the high-heat temperatures of the roasting process.

According to On Cooking: A Textbook of Culinary Fundamentals published by Prentice Hall, often used in culinary school curriculums , the procedure for pan-fried chicken is to dip your chicken in buttermilk and then dredge the chicken in seasoned flour. Robby Melvin, Time Inc. Food Studios recipe developer, also shares my sentiments about buttermilk. Crepes Nigella Lawson. Penne Alla Vodka Nigella Lawson. Molten Chocolate Babycakes Nigella Lawson. Cinnamon Squares Nigella Lawson.

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