Buttermilk brined chicken is a delicious way to add flavor and tenderness to chicken pieces before cooking. The buttermilk helps break down proteins in the meat, resulting in a more tender and juicy finished product. Many cooks like to brine chicken in buttermilk overnight or up to 24 hours for maximum effect. This does raise the question – can you freeze raw chicken immersed in buttermilk brine? Freezing food can be a convenient way to prep ingredients in advance. However, there are some important safety and quality factors to consider when freezing meat in a marinade or brine.
Can Raw Chicken Be Frozen in Buttermilk?
Yes, it is possible to safely freeze raw chicken in buttermilk brine. However, there are a few guidelines to follow for best quality and food safety:
- Only brine chicken for the recommended time before freezing. Buttermilk has an acidic pH which can start to break down the chicken proteins over time. Brining longer than 24 hours before freezing can cause the texture to become mushy.
- Make sure chicken is fully submerged in the buttermilk brine. All pieces should be completely covered by the liquid.
- Freeze the chicken in the brine in an airtight container or resealable freezer bag. Exclude as much air as possible to prevent freezer burn.
- Freeze at 0°F or colder. Consistent freezing temperatures are important for safely preserving food.
- Once frozen, store no longer than 2-3 months for best quality.
- Thaw in the refrigerator before cooking for food safety.
Following these tips will allow you to freeze buttermilk brined chicken while maintaining safe, high quality results.
Benefits of Freezing Buttermilk Brined Chicken
There are a few advantages to freezing chicken in a buttermilk brine:
- Meal prep convenience – Having brined chicken ready to thaw and cook streamlines dinnertime. You can prep the chicken on a day when you have more time.
- Tender and flavorful chicken – Allowing the chicken to brine for the full recommended time before freezing maximizes the buttermilk’s benefits. The frozen chicken will be well-seasoned and tender when thawed and cooked later.
- Cost savings – Buying chicken in bulk when on sale and brining ahead of time can save money compared to purchasing smaller packages at regular price.
- Less waste – Brining only what you need means you won’t end up throwing unused buttermilk down the drain later.
Freezing pre-brined chicken provides several advantages for home cooks looking to utilize their time and ingredients efficiently.
Key Considerations When Freezing Buttermilk Brined Chicken
While freezing buttermilk brined chicken can be done safely, there are some important considerations:
Thawing Properly
Always thaw frozen chicken in the refrigerator, not on the counter. Room temperature thawing can allow bacteria to multiply rapidly. Thaw in the fridge until chicken is completely thawed and ready to cook. This may take 24 hours or longer depending on the size of the pieces.
Avoid Re-Freezing
Chicken should not be re-frozen after it has thawed. At this point, the texture and moisture content will have changed. Re-freezing can damage the meat structure, leading to poor cooking results. Only thaw what you plan to cook within several days.
Cook Thoroughly
It is critical to cook thawed, brined chicken to a safe internal temperature of 165°F as measured by a food thermometer. Freezing cannot kill bacteria like Salmonella, which can be present in raw chicken. Thorough cooking is necessary to destroy any pathogens for food safety.
Monitor for Spoilage
Inspect chicken for signs of spoilage before cooking. Look for an off odor, sliminess, or unusual discoloration. Frozen chicken that has been properly thawed but not used should be cooked or discarded within 1-2 days. Do not refreeze at this point. Discard if there are any indications of spoilage.
Avoid Cross-Contamination
Prevent raw chicken and its juices from coming in contact with ready-to-eat foods during thawing and preparation. Be sure to clean any surfaces, utensils, and hands that have touched the raw chicken before using with other ingredients.
Quality and Texture Changes During Freezing
While safe when done properly, freezing can impact the final eating quality of chicken. Here is how freezing affects brined chicken:
- Overly long freezing can make the texture dry, stringy, or mushy.
- Thawed chicken may be more pale in color compared to fresh never-frozen chicken.
- The surface may develop icy crystals or freezer burn if improperly wrapped.
- Flavors can become diluted, especially for delicate herbs and spices in the brine.
- Moisture is lost during thawing, making the meat slightly less juicy.
For best quality, minimize freeze times to preserve texture. Though frozen chicken may look or taste slightly different, it is still safe and suitable for all cooking applications if thawed and handled properly. The buttermilk brining helps counteract some of the drying effects of freezing.
How Long Does Buttermilk Brined Chicken Last in the Freezer?
Properly frozen chicken can be stored in the freezer:
- Raw chicken brined in buttermilk: 2-3 months for best quality
- Cooked chicken in buttermilk brine: 2-3 months
The acidic buttermilk can start to break down the chicken over an extended freeze time. Meat held frozen longer than these recommended times will become overly soft and watery.
Always label frozen chicken with the date and contents. Place newer packages towards the back of the freezer, moving older ones up front to be used first. Monitor for freezer burn or ice crystals which can indicate the chicken is reaching the end of its quality shelf life in the freezer.
How to Freeze Buttermilk Brined Chicken
Here is a step-by-step guide for successfully freezing chicken in buttermilk brine:
- Make the buttermilk brine up to 24 hours before freezing. A basic brine is 1 cup buttermilk mixed with 1 tablespoon salt and preferred seasonings.
- Clean and cut the chicken into desired pieces. Place in a bowl or resealable bag.
- Pour the brine over the chicken. Be sure all pieces are fully submerged.
- Cover or seal the container. Refrigerate and brine for up to 24 hours.
- Remove chicken from the brine. Rinse if desired. Pat dry with paper towels.
- Package the chicken in airtight containers, bags, or wrap in plastic wrap or foil.
- Remove as much air as possible from the packaging before sealing.
- Label package with contents and freeze-by date.
- Freeze at 0°F or below for proper preservation.
- Once frozen solid, packages can be combined in a larger freezer bag for storage if desired.
Following this process will maximize quality and make it easy to pull out only the needed amount of chicken at a time straight from the freezer.
How to Thaw Frozen Buttermilk Brined Chicken
Thaw frozen brined chicken safely using one of these methods:
Refrigerator Thawing
- Place the frozen packaged chicken on a plate to catch any drips.
- Thaw in the refrigerator for 8-24 hours depending on amount. Larger pieces or whole chickens may take up to 2 days.
- Once thawed, use within 1-2 days.
This is the safest thawing method. The low temperatures prevent bacterial growth. Plan ahead though, as it can be slow.
Cold Water Thawing
- Seal the frozen chicken in a watertight bag if not already packaged.
- Submerge in cold water, changing the water every 30 minutes.
- Cook immediately once thawed; do not refreeze.
Cold water can speed up thawing time but requires diligence to keep temperatures regulated.
Microwave Thawing
- Unwrap frozen chicken and place on a microwave-safe plate.
- Microwave using the defrost setting at 30% power.
- Cook immediately; microwaving can begin to cook chicken.
Microwave thawing is very quick but it can start cooking the outside while the inside remains frozen. Be sure to cook the chicken immediately and completely once thawed this way.
Monitor the chicken closely during thawing and discard if there are any signs of spoilage. Cook to 165°F as soon as possible after thawing for food safety.
Cooking Frozen Buttermilk Brined Chicken
For extra convenience, frozen buttermilk brined chicken can also be cooked directly without thawing first. Here are some tips:
- Increase oven temperature by 25°F if baking frozen chicken pieces.
- Use a meat thermometer to verify temperature during cooking.
- Braise in liquid or cook with extra sauce to prevent drying out.
- Cover to retain moisture and cook low and slow if possible.
- Grill over indirect heat, turning frequently, if grilling from frozen.
The frozen chicken may take up to 50% longer to cook. But with some adjustments, you can skip thawing and cook frozen buttermilk brined chicken with excellent results.
Buttermilk Brined Chicken Recipes
Buttermilk brined chicken is extremely versatile. The tangy, seasoned chicken can be used in all kinds of delicious recipes:
Baked Buttermilk Chicken
Bake brined chicken pieces at 400°F until browned and cooked through. The buttermilk keeps it extra moist and tender.
Buttermilk Fried Chicken
Fry up brined chicken pieces for a crispy, flavorful take on fried chicken. The buttermilk brine helps the coating stick.
Buffalo Buttermilk Chicken
Toss cooked brined chicken with Buffalo sauce. The buttermilk acts as a built-in ranch dipping sauce.
Jerk Chicken
Add Caribbean jerk seasoning to the buttermilk brine for spicy, island-inspired chicken. Grill for delicious charred flavor.
Chicken Parmesan
Bread brined chicken cutlets and top with tomato sauce and cheese for Chicken Parm. The buttermilk brine keeps the chicken extra juicy and tender.
There are so many possibilities for preparing frozen buttermilk brined chicken. Feel free to get creative with global spice blends, stir fries, sandwiches, flatbreads, and more.
Freezing Brined Chicken Breasts, Thighs, Wings, and Whole Birds
While technique remains the same, brine times may vary slightly based on the cut of chicken being frozen:
| Chicken Cut | Recommended Brine Time Before Freezing |
|---|---|
| Chicken breasts | 4-6 hours (do not exceed 8 hours for breast meat) |
| Chicken thighs | 8-12 hours |
| Chicken wings | 2-4 hours |
| Whole chicken | 12-24 hours |
Breasts and wings are thinner cuts that will become mushy and over-brined more quickly. Allow longer times for thicker bone-in thighs and whole birds so the brine can penetrate fully before freezing.
Can You Freeze Cooked Chicken in Buttermilk?
Yes, it is safe to freeze cooked chicken that has been brined in buttermilk. Here are some serving ideas:
- Shredded or chopped chicken in buttermilk-based sauces or casseroles
- Cooked diced chicken for easy chicken salads
- Chicken strips or nuggets with buttermilk dipping sauce
Follow the same guidelines for packaging, maximizing quality, and thawing. Reheat cooked frozen chicken to 165°F. Do not refreeze once thawed.
Conclusion
Buttermilk brined chicken can be successfully frozen for maximum convenience, cost savings, and meal planning flexibility. While the texture may not be quite as excellent as fresh, frozen buttermilk brined chicken still delivers delicious, tender results. Use proper handling methods and consume within 2-3 months for best quality. With a little advance planning, you can enjoy from-scratch flavor without the hassle. Now you don’t have to worry if you change your cooking plans or find a great deal on chicken. Go ahead and double that buttermilk brine recipe – the freezer will keep it fresh until you are ready!