Both soaking chicken in buttermilk and brining are techniques used to help keep chicken moist and tender when cooking. But are they really the same thing? There are some key differences between the two processes that affect the end result.
What is buttermilk?
Buttermilk is a dairy product made from the liquid left over from churning butter. Traditional buttermilk is more acidic than regular milk due to fermentation by lactic acid bacteria. The increased acidity helps tenderize and add flavor to meat.
Buttermilk sold commercially today is not necessarily the byproduct of butter churning. It is milk that has been cultured with lactic acid bacteria to increase acidity and thickness. Both traditional and cultured buttermilk can be used interchangeably in soaking chicken.
Benefits of soaking in buttermilk
Soaking chicken in buttermilk before cooking provides several advantages:
- Tenderizes the meat – The lactic acid in buttermilk helps break down tough collagen fibers
- Adds moisture – Buttermilk gets absorbed into the chicken skin and meat
- Enhances flavor – The tangy taste of buttermilk provides a subtle flavor boost
- Helps browning – The milk proteins in buttermilk promote better browning during cooking
- Can be used as a marinade – Spices, herbs, or hot sauce can be added to the buttermilk for marinating
Soaking for 30 minutes up to overnight in the refrigerator allows the buttermilk to fully penetrate and tenderize the chicken. The texture will be noticeably more tender and juicy compared to unsoaked chicken.
What is brining?
Brining is the process of soaking meat or poultry in a saltwater solution. The brine is made by dissolving salt and sometimes sugar in water or another liquid like apple juice or wine.
The main benefit of brining is that the salt in the solution helps meat retain moisture during cooking. The salt allows the protein fibers to hold onto more water instead of losing it as the meat cooks.
Some additional effects of brining include:
- Tenderizes the meat slightly
- Provides some flavoring from the brine ingredients
- Can help the meat retain marinade better if marinating after brining
Chicken is typically brined for 4-12 hours in the refrigerator depending on thickness. The longer time allows the brine to fully equalize within the meat.
Comparing methods
Now that we’ve covered the basics of both techniques, let’s compare some key differences:
Main purpose
- Buttermilk – Tenderize and add flavor
- Brining – Increase moistness and juiciness
While both methods will affect moisture, buttermilk is more focused on tenderness while brining is primarily about retaining moisture.
Main mechanism
- Buttermilk – Lactic acid breaks down collagen
- Brining – Salt allows meat to retain more moisture
The lactic acid in buttermilk acts as a tenderizer while the salt in brine helps meat retain fluid.
Flavor impact
- Buttermilk – Provides tangy flavor
- Brining – Minimal flavor impact
Buttermilk significantly impacts flavor while brining only subtly seasons the meat.
Needed time
- Buttermilk – 30 minutes to overnight
- Brining – 4 to 12 hours
Soaking in buttermilk needs less time compared to a full brining.
Using both techniques
For chicken that is super moist and tender, you can combine soaking in buttermilk followed by brining. Here is a simple process:
- Soak chicken pieces in buttermilk for 2-4 hours in the refrigerator.
- Remove chicken from the buttermilk and rinse off the excess.
- Prepare a basic salt and sugar brine.
- Add chicken and brine for 4-6 hours.
- Remove chicken from brine and rinse.
- Cook chicken as desired, such as frying, baking, or grilling.
The buttermilk soak will start the tenderizing process and add tangy flavor. The brining will then ensure the chicken stays incredibly juicy even after cooking. Combining the two techniques gives chicken that is both tender and moist.
Frequently asked questions
Does buttermilk act as a brine?
Buttermilk does not act as a true brine because it does not contain added salt needed to help meat retain moisture. However, the soaking process allows buttermilk to be absorbed just like a brine.
Can I use buttermilk instead of brine?
You can use buttermilk soak instead of brining but it will not provide the same level of juiciness. Brining ensures the chicken retains maximum moisture when cooking.
Is brined chicken also tenderized?
Brining does help slightly tenderize chicken due to the salt and time soaking. But true tenderizing relies on the buttermilk’s lactic acid to break down collagen.
Can I brine chicken after buttermilk soak?
Yes, you can absolutely brine chicken after soaking in buttermilk. The combination provides both tenderizing and increased moisture retention.
Should I rinse chicken after buttermilk or brine?
It’s recommended to rinse chicken after soaking or brining. This removes excess marinade or brine from the surface which can burn or overwhelm the flavor.
Conclusion
While both techniques help keep chicken moist with some tenderizing effect, buttermilk and brining are not exactly the same process. Buttermilk primarily tenderizes chicken and adds flavor. Brining is focused on retaining moisture and juiciness.
For the juiciest, most tender chicken, you can soak in buttermilk followed by brining to get the benefits of both. Soaking in one or the other depends on whether you want more tenderization or moisture retention. Combining the two methods results in exceptionally moist, tender and flavorful chicken.