Why buttermilk marinade for chicken

When you dredge the chicken in flour, one coat is enough. Double breading weighs the chicken down with unnecessary extra coating.

I also took my question to Facebook and found a more mixed bag of opinions. One commenter noted that she prefers using a saltwater mixture because she like a few others who responded is lactose intolerant. All the Time Inc. But one experience is enough for me. I am a buttermilk girl. Another key note to frying chicken worth mentioning is the temperature at which your oil is heated.

You can precisely gauge when to turn up or reduce the heat with every new batch of chicken. Usually, when you add a few pieces of raw chicken to the oil, your oil temp cools slightly and takes a few minutes to get back up to the ideal heat. Heat oil in a large frying pan over medium-high heat, making sure not to burn the oil. When oil is hot, fry chicken in batches until golden brown and juices run clear, turning chicken to brown evenly.

The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used. The nutrition data for this recipe also includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary. All Rights Reserved. Southern-Style Buttermilk Fried Chicken. Rating: 4. Read Reviews Add Review. Save Pin Print Share. Southern-Style Buttermilk Fried Chicken ilkaisha. Recipe Summary test prep:.

Nutrition Info. Ingredients Decrease Serving 8. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list.

I Made It Print. Full Nutrition. Reviews Read More Reviews. Most helpful positive review Jillian. Rating: 5 stars. I never grew up eating fried chicken and my husband had a craving for some good "Southern-Sytle" fried chicken so I read through a bunch of recipes but obviously knew that fried chicken has to be moist my on the inside and the breading has to be thick enough to stand up to the frying process so it can be crunchy on the outside.

This recipe is perfect because it has a buttermilk marinade. I put the cut up chicken in a glass bowl and filled it with the marinade. I turned the chicken a few times during 6 hours. I drained the chicken in a colander and patted it dry then breaded it in the flour. For the flour mixture I used 3 cups flour, 1 Tbsp. I then follwed the steps outlined in this recipe. We used an electric fryer so our cooking time was a bit less than 30 minutes.

You have to watch your chicken closely. I don't know which I like better -fried chicken that's fresh out of the frier warm or cold out of the fridge the next day. Either way, I'm hooked! Read More.

Most helpful critical review Cindy in Pensacola. Here, buttermilk, which is usually associated with fried chicken, helps to tenderize the chicken and conveys the aromatics: you really get the full value of the rosemary, pepper and garlic. If you want to substitute maple syrup for the honey, you can. Best of all, you can leave the marinating bird in the fridge for up to two days; thus, it gets more tender and you know you have a dinner that needs no more than to be popped into the oven.

Cut The Cake. Ah, Summer! X Search. Ingredient Substitution Guide. Nutritional analysis per serving 4 servings calories; 69 grams fat; 15 grams saturated fat; 0 grams trans fat; 35 grams monounsaturated fat; 14 grams polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 10 grams sugars; 62 grams protein; milligrams sodium;.