Why do you need buttermilk to marinate chicken before frying?
Why do fried chicken recipes recommend marinating the chicken in buttermilk before frying? Is this absolutely necessary? If so, then How long should you marinate chicken in buttermilk before frying?
Best Answer
Rich, slightly acidic buttermilk makes a good marinade for deep fried chicken for a couple of reasons:
- The acidity and milk fats help to break down the outer skin of the chicken so it gets crispier as it fries.
- It adheres to the chicken and helps the flour coating stick to it.
There is a discussion here that goes through all that and recommends a minimum of two hours marinade time.
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Quick Answer about "Why do you need buttermilk to marinate chicken before frying?"
What does marinating chicken in buttermilk do? Because of its slight acidity, buttermilk has the ability to tenderize the chicken, without it becoming tough and chewy. Using buttermilk also helps the chicken go nice and flaky when you dredge it through the dry mix.Does buttermilk make fried chicken taste better?
The enzymes present in buttermilk also help in breaking down the protein in the chicken, resulting in tender, flavorful fried chicken.Do you have to marinate chicken before frying?
The secret to succulent fried chicken starts with a marinade or brine, which keeps the chicken at its peak juiciness. Fried chicken traditionalists generally choose a buttermilk marinade while others swear by a brine, which is a mixture of sugar, salt and sometimes spices dissolved into water.Why do you soak chicken before frying?
Fried Chicken Secret #1: A Salty Marinade = Juicier Meat Most Southern fried chicken recipes start with a bath in a seasoned marinade of some sort, whether it's buttermilk, milk and eggs, or even pickle juice. Adding plenty of salt to this mixture can help your chicken stay moist.Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Julia Filirovska, Gustavo Fring, Gustavo Fring, Lukas