One very basic question

[mudbug]

I've been told that the best "brine" for frying chicken is buttermilk. Since I can only improve in this particular dish, I have noticed a definite upswing in my attempts.

 

[kitchenelf]

I ended up keeping them in the buttermilk until the NEXT night for dinner - the texture was still good - they really got fat!!! LOL I was told that this is how Steak and Ale does their chicken breasts - the results were pretty much the same texture so it may very well be. I LOVE their rosemary chicken - maybe next time I'll throw in some rosemary stalks.

 

[GB]

Kitchenelf, do you use salt in your buttermilk?

 

[kitchenelf]

No, it was just straight buttermilk.

But like I said, next time I'm putting rosemary stalks in!!!

 

[GB]

That is probably why you are able to keep it in the liquid for so long. It is not really a brine if there is no salt. I think just buttermilk would probably be considered a marinade instead of a brine.

 

[Alix]

Hey mudbug, try tossing some dried chilies into the buttermilk. It give the chicken a really great flavour.

 

[pancake]

Hey everyone thank you all so much for the great help !!

I am sorry for being away for so long ( too busy with my sister-- she's in town and I'm so happy to have her over). I can't wait to try brine my chicken breasts now!! So I'll go with 2 hours only, season and grill, yum!

Thanks alot once again!

 

[GB]

Moonlight, let us know how it turns out