expatgirl
Master Chef
Hi, Charlie D.,
I think that Craig D. suggested about using a brine first, had a great idea!!!.......buttermilk is acidic and therefore tenderizes....there i can vouch that I have never had a chicken or turkey that I've had that's been brined that wasn't amazing......my German grandmother would soak her chicken in salt water before we left for church (at least an hour and a half before Grandpa could poke her to get moving.. and then roll it in flour and seasonings when we got home and fried it....brine it and then roll it in seasoned flour......you have nothing to lose if you start with a young model of a hen.........but it really was the best.......and I know for a fact that she did not use milk.......
I think that Craig D. suggested about using a brine first, had a great idea!!!.......buttermilk is acidic and therefore tenderizes....there i can vouch that I have never had a chicken or turkey that I've had that's been brined that wasn't amazing......my German grandmother would soak her chicken in salt water before we left for church (at least an hour and a half before Grandpa could poke her to get moving.. and then roll it in flour and seasonings when we got home and fried it....brine it and then roll it in seasoned flour......you have nothing to lose if you start with a young model of a hen.........but it really was the best.......and I know for a fact that she did not use milk.......