Should You Soak Chicken Before Frying? An In-Depth Look at This Ongoing Debate

Fried chicken is one of America’s most beloved foods. The crispy golden-brown exterior encasing the juicy tender meat inside is simply irresistible. However, when it comes to preparing this tasty dish, there’s an ongoing debate – should you soak the chicken before frying or not?

As a fried chicken enthusiast, I was curious to get to the bottom of this question. After extensive research I believe there are good arguments on both sides. Here I’ll walk through the potential benefits and drawbacks of soaking chicken prior to frying, look at the science behind it, and examine what the experts say.

The Case for Soaking

Proponents of soaking chicken before frying point to several potential benefits

More Tender and Juicy Meat

Soaking the chicken allows it to absorb moisture, which can make the meat more tender and juicy after frying. The salt in a brine or buttermilk mixture also helps break down proteins, further tenderizing the meat.

Enhanced Flavor

The salty marinade or buttermilk not only tenderizes the chicken but also infuses it with extra flavor. Spices and herbs can be added to really boost the flavor.

Promotes Even Cooking

Soaking helps the chicken cook more evenly later, as the meat has absorbed moisture beforehand rather than trying to evaporate moisture while frying. This can lead to a crispier exterior and fully cooked interior.

Cleaner Taste

Soaking may help remove any impurities or unpleasant odors from the raw chicken, resulting in a fresher, cleaner taste.

The Case Against Soaking

However, soaking chicken before frying also has some potential cons to consider:

Soggy Coating

Excess moisture from soaking can create steam while frying, leading to a soggy or fallen coating rather than a crispy crust.

Dilutes Flavor

Contrary to adding flavor, some argue soaking dilutes the chicken’s natural flavors and makes it less tasty overall.

Risk of Bacteria

The moist environment during soaking can increase the risk of bacterial growth. Proper temperatures and food safety practices are essential.

Extra Hassle

Preparing a brine or buttermilk soak adds extra time and dishes to the process when simplicity may be preferred.

The Science of Soaking Poultry

To better understand the effects of soaking chicken prior to frying, let’s look at what’s happening on a molecular level:

• Salt interacts with proteins in the meat through osmosis and diffusion, altering their structure so they can hold more moisture.

• Acids in the buttermilk or other marinades also break down collagen and protein fibers.

• Moisture is drawn into the meat through the salt and acid effects.

• Spices and marinades impart flavor compounds directly to the meat.

• Bacteria require moisture to grow, so improper soaking introduces food safety risks.

While the science shows soaking certainly affects the properties and quality of the chicken, personal preferences and priorities will determine if these effects are desirable or not.

Chefs Chime In on Soaking

Professional chefs seem to be divided on this debate as well. Here are some opinions from experts:

• “I never brine or soak my fried chicken. A simple seasoning rub is plenty to get the flavor I want.” – Chef Anne Burrell

• “I soak my chicken in buttermilk overnight – it makes it incredibly juicy and tender.” – Chef Carla Hall

• “Soaking too long destroys the crispy texture you want. I skip it and just use a spiced flour.” – Chef Tom Colicchio

• “For extra crunch, I add a bit of vodka to my buttermilk soak. It helps the crust crisp perfectly.” – Chef Blaine Wetzel

After evaluating the evidence from all angles, my conclusion is that soaking chicken before frying comes down to personal preference. Here are some final tips:

• For juicy, tender meat, a saltwater or buttermilk brine is ideal. Limit soaking time to avoid overly salty chicken.

• Pat the chicken dry and dredge in a starch like cornstarch for a crisp crust even after soaking.

• Add spices, herbs, or vodka to the soak for amplified flavor and crunch.

• Always follow safe food handling guidelines and fry at the proper oil temperature.

• If opting not to soak, use a rub or spiced flour for flavor.

While the soaking debate rages on, your priorities and desired result should dictate the choice. With proper technique, you can achieve juicy, flavorful, crispy fried chicken either way. Now it’s time to head to the kitchen and fry up a batch of finger-lickin’ good chicken! Let us know if you soak or fly solo.