Fried chicken is a beloved dish across the world with every cook having their own special recipe and technique. However, one essential ingredient that truly elevates fried chicken is buttermilk. Buttermilk adds a tangy flavor while also keeping the chicken incredibly moist and tender. This cultured dairy product has some unique properties that make it a fried chicken game-changer.
How Buttermilk Transforms the Texture of Chicken
Buttermilk contains lactic acid which helps break down tough muscle fibers in the chicken. The lactid acid acts as a natural tenderizer penetrating deep into the meat. It denatures the proteins, making them less tightly wound. This allows them to absorb more moisture and become more soluble.
Soaking chicken in buttermilk causes the meat to become more tender and succulent. The proteins are able to hold onto moisture better after being altered by the lactic acid. This is why buttermilk-soaked chicken remains incredibly juicy, even after frying. The buttermilk marinade effectively transforms the texture of the chicken from the inside out.
Boosting Flavor with Tangy Buttermilk
In addition to transforming the chicken’s texture, buttermilk also infuses it with a delicious tangy flavor. The liquid left over from churning butter has a unique tart and tangy taste from the lactic acid. This provides a flavor boost to the mild tasting chicken meat.
The buttermilk marinade allows the chicken to soak up these tangy flavors. When combined with spices and herbs, you can create a flavor-packed marinade that penetrates deep into the meat. This adds much more flavor dimension compared to using plain milk. The acidity also helps break down muscle fibers to allow better flavor absorption.
Creating a Crispy Crust with Buttermilk
Fried chicken isn’t complete without a deliciously crispy exterior crust. The acidic nature of buttermilk promotes browning and creates a crunchy texture when fried. The lactid acid lowers the pH on the surface of the chicken. This allows for quicker and more effective browning through the Maillard reaction.
The tangy buttermilk marinade changes the pH balance on the outer layer of the chicken. When dredged in flour and deep fried, this creates the perfect environment for achieving that ideal crunchy crust. The buttermilk helps the flour coating adhere tightly to the chicken, resulting in a crisper exterior.
Retaining Moisture and Juiciness
One downside to fried chicken is it often ends up dry and overcooked. However, buttermilk’s effects on the chicken protein help it retain moisture, even after frying at high heat. The altered protein structures are better able to trap moisture and prevent it from escaping.
This results in fried chicken that is juicy, tender, and moist on the inside, while still maintaining a crispy crust on the outside. The buttermilk marinade effectively protects the chicken from drying out. This is why opting for a buttermilk soak before breading and frying is a game changer when it comes to fried chicken.
Enjoying the Probiotic Benefits
Buttermilk is a probiotic-rich food that offers many gut health benefits. The live cultures help balance out gut bacteria, improving digestion. This means enjoying fried chicken marinated in buttermilk can actually boost your health in addition to its great taste.
The probiotics and enzymes in buttermilk help increase the bioavailability of nutrients in the chicken. A buttermilk soak makes fried chicken a more well-rounded and digestion-friendly food. It allows you to satisfy your fried chicken craving without sacrificing your gastrointestinal health.
Experimenting with Different Buttermilk Marinades
There are endless possibilities when it comes to flavoring buttermilk marinades. Feel free to get creative with different herbs, spices, hot sauces, and more. Popular additions include garlic, onion powder, cayenne pepper, paprika, lemon juice, and Worcestershire sauce.
Soak the chicken for at least 2-8 hours to allow the buttermilk to fully penetrate the meat. Make sure to coat each piece properly to evenly distribute those flavors. Flipping the chicken occasionally will help the marinade permeate from all sides. Then dredge, fry, and enjoy your flavorful creation.
Achieving the Perfect Buttermilk Fried Chicken
With its tenderizing effects, flavor infusion, moisture retention, and crisp crust creation, buttermilk is absolutely essential for superior fried chicken. While fried chicken is delicious on its own, taking the extra step to soak it in buttermilk brings the taste and texture to the next level.
For the juiciest, most mouthwatering fried chicken, be sure to include a buttermilk marinade or brine before cooking. This simple ingredient transforms your chicken, giving you that coveted flavorful crunch on the outside and incredible moistness within. Buttermilk truly is the secret weapon when making the best fried chicken.
How To Make Buttermilk Fried Chicken
Trust me, making this Buttermilk Fried Chicken is way easier than you’d think! Let’s get started.
Alright, grab a big bowl. Pour in the buttermilk, toss in the eggs, paprika, hot sauce, a pinch of salt, and some pepper. Whisk it all up. Oh, and don’t forget the baking powder and soda! It’s gonna give our chicken that perfect crunch.
First off, give your chicken a good rinse and pat them dry with some paper towels. Now, lay out a dish and fill it with flour. Now, take each chicken piece, coat it in the flour, dunk it in the buttermilk mixture, and then back into the flour. Yeah, double-dipping! That’s our secret to an extra crispy crust.
Pour enough vegetable oil into a skillet or Dutch oven, about an inch deep. Heat it up till it’s around 350°F. You can test if it’s ready by dropping a tiny bit of flour in – if it sizzles, you’re good to go!
Time for the fun part! Place a few chicken pieces into the hot oil, but give them space, think of it like they’re sunbathing. Fry one side till it’s golden, which is about 7 minutes, then flip them over for another few minutes. Remember, we’re aiming for a perfect 165°F inside.
Once they’re gorgeously golden, place them on a plate with some paper towels. Let them chill for a bit (about 10 minutes) – they’ve been through a lot! After that, dig in and enjoy your masterpiece.
Why double-dip the chicken in flour and buttermilk?
Double-dipping is the key to that extra crispy crust! The first dip in flour helps the buttermilk mixture adhere better, and the second dip ensures a thick, crunchy outer layer.
Extra Crispy Southern Buttermilk Fried Chicken | Comfort Food | Chef Alden B
FAQ
What is the purpose of buttermilk in fried chicken?
The secret to making the perfect fried chicken is the use of buttermilk, as it helps tenderize each piece while leaving each bite juicy and crispy. After marinating, dredge your chicken pieces in the flour mixture and get to frying!
Which is better for fried chicken, egg or buttermilk?
Use Buttermilk Instead Of Egg Wash To Avoid Loose Breading. A perfectly fried chicken cutlet, pork chop, fish filet, or other protein can be among the tastiest centerpieces of a hearty meal. Unfortunately, many home cooks find out too late that creating that ideal breading isn’t as simple as it may look.Jan 8, 2024
Do you rinse meat after soaking in buttermilk?
What is the secret to good fried chicken?
The secret to good fried chicken lies in a combination of preparation, seasoning, and cooking technique. Brining the chicken, using a flavorful flour dredge, and frying at the correct temperature are key.