LarryWolfe
Chef Extraordinaire
Good question! I never thought about that! Can't wait to get an answer on this.
Burnt Food Dude said:People brine(?)/marinate(?) chicken in buttermilk before breading and frying. Has anybody tried soaking their chicken in buttermilk before smoking or grilling?
Has anybody tried it in any comps?
Uncle Al said:Back in the day when chickens really were yardbirds, they were very very tough. Kind of like a fowl would be today. The enzymes in the buttermilk partially denature the protein making the meat more tender. It also adds a little flavor and gives the flour something to stick to.
I usually brine the chicken then give it a 1 hour bath in buttermilk before frying.
Al
Jack W. said:Is the buttermilk a straight sub out for water in a brine? Would someone like to share a good buttermilk soak for fried chicken. I'm making some over the weekend and I would like to give it a try.
Good Q!
Jack