Southern-Style Buttermilk Fried Chicken (2024)

FAQs

How long can you soak chicken in buttermilk before frying? ›

You can safely marinate chicken in buttermilk for up to 48 hours, following FDA guidelines, however, most recipes don't exceed 24 hours. Marinating chicken in buttermilk for more than 48 hours is risky, which is also true of raw chicken, outlined by the USDA (US Department of Agriculture).

It has its own unique characteristics and cultural significance:Seasoning: Southern fried chicken is known for its highly seasoned crust, often with a combination of herbs and spices that can include not only the common spices mentioned above but also ingredients like buttermilk, hot sauce, and even pickle juice.

What effect does buttermilk have on chicken? Buttermilk is slightly acidic, so as the chicken marinates, the buttermilk breaks down the proteins in the chicken, tenderising it. Its thicker texture helps completely coat the chicken in the spiced flour mixture so it crisps up well when fried.

Marinating your chicken in buttermilk not only adds tangy flavor, it helps tenderize the meat and the acidity ensures a crispy exterior.

Most home cooks often struggle with getting the breading part right because they do not let their meat dry properly. If the meat is wet, it will make the flour soggy. In that case, breading will not stick properly and may fall off when deep frying.

Some people have asked, “Do you wash buttermilk off chicken?”, and the answer is no, it is not necessary. Tip 2: After removing any excess buttermilk, transfer the chicken to a wire rack. This is for 2 reasons: So that any excess buttermilk can drip off of the chicken.

Think vegetable oil, canola oil, or peanut oil. Don't use olive oil or butter—they both have lower smoke points. The ideal temperature for frying chicken is 350˚ to 365˚, and you'll want to make sure that you bring the oil back to temperature between batches.

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.

Do you do egg or flour first for fried chicken? No eggs are used in this recipe, because it's not needed. Instead I use a mild hot sauce as a binder, and it works wonderfully! If you're not a fan of using hot sauce you can indeed use two lightly beaten eggs as a binder.

Buttermilk: Acts as a tenderizer, giving the chicken its soft and juicy texture inside. Yogurt or a mixture of milk with a touch of lemon juice can replace buttermilk in a pinch. Eggs: Helps in binding the flour to the chicken, ensuring an even and consistent crust.

What does pickle juice do to chicken? ›

Frequently Asked Questions. What does soaking your chicken in pickle juice do? Soaking chicken in pickle juice helps tenderize the protein and retain moisture while cooking. It's similar to a wet brine, which entails submerging meat in a water and salt solution for several hours.

I have found that adding about a tablespoon of cornstarch helps the breading stick better. I agree with a marinade of buttermilk. Just add the cornstarch to whatever seasoned coating mix you prefer, and bread away. I tend to double bread for deep frying.

Ideally, you should marinate the chicken for about 24 hours. Aim for at least 12 hours. At most, you can marinate this for 48 hours.

The buttermilk bath can introduce excess moisture in pursuit of tenderized and flavorful meat. So if you want the breading to stay on -- or if you're looking to save some money (after all, water is cheaper than buttermilk) or accommodate a lactose-intolerant palate -- you can say goodbye to buttermilk.

He says, “Soaking chicken in buttermilk acts as a brine.” The buttermilk adheres to the chicken much better and allows for the breading to also have more sticking power. It also has fat and acids that helps break down the outer skin for a crispy crust.

According to the USDA, using a buttermilk marinade for chicken for up to 48 hours is safe. However, 24 hours is recommended and plenty for a buttermilk chicken recipe.

Can you oversoak chicken in buttermilk? While buttermilk is a great marinade, you don't want to overdo it. Try not to marinate any longer than 24 hours, because after that your chicken may get tough or maybe mushy from the acidity breaking down the protein too much..

Plan ahead the chicken needs to marinade in the buttermilk brine for a minimum of 8 hours or up to 24 hours.

Avoid over-marinating

While you can cook and eat chicken that has been marinating for more than 24 hours, you're risking exposing yourself to some strange textures. Chicken can get both mushy and tough when it's been left to marinate too long. If it's been more than 48 hours, the USDA recommends throwing it out.