There are a few reasons why chefs soak chicken in milk before cooking it. The main purposes are to make the chicken more tender, add flavor, and remove impurities.
Milk acts as a natural tenderizer for chicken. The proteins in milk help break down the tough muscle fibers in the meat, resulting in a more tender and juicy texture after cooking. The milk proteins get absorbed into the chicken and allow it to retain more moisture. This effect is enhanced the longer the raw chicken sits in the milk. Many chefs soak chicken overnight in the fridge for maximum tenderizing impact.
In addition to getting more tender, soaking chicken in milk can add subtle flavor. The sugars and proteins in milk impart a light sweetness and richness that complements the flavor of chicken. Milk doesn’t make the chicken taste distinctly milky, but it does round out and enhance the savory juiciness of the meat. The thickness of the milk also allows it to cling to all surfaces of the chicken during soaking.
Finally, the milk bath helps draw out impurities from the chicken. Things like blood residue or contaminants on the surface of the meat get dissolved and lifted away by the milk. This helps clean and purify the chicken, resulting in a fresher, cleaner flavor. A good soak in milk can make lower quality chicken taste significantly better.
The Science Behind Why Milk Tenderizes Meat
On a molecular level, milk tenderizes meat through the action of enzymes like cathepsin D. Here’s a more detailed look at the science behind this reaction:
Cathepsin D
Cathepsin D is a proteolytic enzyme found in milk. Proteolytic means it breaks down proteins. This enzyme becomes active once milk reaches the acidic environment of meat. Cathepsin D specifically targets and cleaves the peptide bonds of proteins.
Muscle Fibers
The toughness of meat comes from long bundles of proteins called muscle fibers. These fibers are made of proteins like myosin and actin layered together. The strong molecular bonds between the proteins make the meat tough.
Tenderizing Effect
When milk meets meat, the cathepsin D enters the acidic environment and becomes active. It can then start breaking down the thick muscle fiber proteins. Cathepsin D hydrolyzes the bonds between the meat proteins, essentially “unpacking” the bundled fibers. This makes the meat more tender and easy to chew.
Other Milk Enzymes
Cathepsin D is not the only enzyme in milk that tenderizes meat. Other proteases like chymosin and pepsin also contribute to the breakdown of muscle proteins. The acidic meat environment activates these enzymes too once milk is added. Together, they produce the tenderizing and flavor enhancing effects that chefs take advantage of.
How Long Should You Soak Chicken in Milk?
When it comes to soak time, longer is generally better to let the milk work its magic. Here are some recommended timelines:
– 30 minutes – Good for mild tenderizing
– 1-2 hours – Better tenderizing and flavor
– Overnight – Maximizes tender, flavorful result
Overnight is ideal, but even 30 minutes can make a noticeable difference compared to no soaking at all. For convenience, buttermilk is often used instead of regular milk since its thicker texture adheres better to the chicken during brief soaks.
Factors that Impact Soak Time
A few factors impact just how long you need to soak chicken in milk:
- Cut of chicken – Whole pieces need longer than sliced or ground
- Quality of chicken – Higher quality meat tenderizes faster
- Milk thickness – Thicker buttermilk penetrates better than regular milk
- Acidity of milk – Soured or fermented milk works faster
- Milk temperature – Colder milk around 40°F penetrates deepest
Taking these variables into account, you can adjust soak times as needed. Quality chicken breasts may only need 1-2 hours max, while a whole tough broiler may need overnight.
Does Soaking Chicken in Milk Make It Safe to Eat?
Milk does not make raw chicken safe to eat. It does not cook or sterilize the chicken. Any bacteria present will not be destroyed. Proper cooking to an internal temperature of 165°F is still required after marinating raw chicken in milk to ensure it is safe to consume.
The milk soak does, however, help remove some surface bacteria and impurities from the chicken through the dissolving action described earlier. So while not a safety step, it does help clean and purify the chicken more than simply rinsing with water. But cooking it thoroughly to the proper temperature is still critical.
Safety Tips for Marinating Chicken
To safely marinate chicken in milk:
– Use chilled milk and keep chicken refrigerated as it soaks
– Discard used milk after marinating
– Wash any container or surface exposed to raw chicken
– Cook to an internal temp of 165°F
Following basic food safety guidelines ensures the tenderizing benefits of milk soaking don’t come with any increased risk.
Does Soaking Chicken in Milk Add Flavor?
In addition to making chicken more tender, soaking it in milk can also impart subtle flavor changes. Here’s how:
Milk Sugars
The natural sugar lactose found in milk can get absorbed by the chicken, adding a touch of sweetness.
Milk Proteins
Milk proteins like casein help retain moisture in the chicken. This increased juiciness enhances the savory flavor.
Milk Fats
Small amounts of milk fat transfer to the chicken, creating a richer mouthfeel and flavor.
Spices & Acidity
Spices and acidic ingredients like lemon or vinegar can be added to the milk to impart even more flavor.
Buttermilk Bonus
Cultured buttermilk contains compounds that make it extra flavorful for marinating.
So in short, yes – the inherent properties of milk subtly season and amplify the flavor of chicken in the marinating process.
What Kind of Milk Works Best?
The most commonly used options include:
Whole Milk
The higher fat content allows better penetration into the chicken. Often easiest and most convenient option.
Buttermilk
Extra thick texture clings well for shorter marinades. Also imparts tangy flavor.
Evaporated Milk
Concentrated milk deeply seasons and tenderizes chicken.
Cultured Milk
Fermented milks like kefir have active enzymes that tenderize well.
Powdered Milk
Reconstituted powdered milk works when fresh isn’t available.
The higher the fat and thicker the consistency, the better the milk will interact with the chicken. But even skim milk will provide some benefit.
What About Other Dairy Products?
Dairy products like yogurt, sour cream, and cream cheese can also be used for marinating chicken. Here’s how they compare to milk:
| Dairy Product | Benefits | Downsides |
|---|---|---|
| Plain Yogurt |
|
Can be overpowering flavor |
| Sour Cream |
|
Thinner than buttermilk |
| Cream Cheese |
|
Can make chicken too soft |
While all are good options, buttermilk and yogurt tend to be the most popular choices outside of regular milk.
Different Ways to Soak Chicken in Milk
Beyond a basic overnight fridge marinade, there are a few different ways to soak chicken in milk:
On the Counter Marinade
Some recipes call for letting chicken marinate in milk at room temp for 1-2 hours before cooking. The milk tenderizes and flavors faster at warmer temps.
Baking Soda Soak
For extra tenderizing power, baking soda can be added to the milk soak – about 1 tsp per cup.
Herb & Spice Marinades
Rosemary, garlic, pepper and other dried herbs can be added to flavor the milk.
Citrus Marinades
Lemon juice or orange zest adds brightness to balance the richness of milk.
Buttermilk Brines
Salt is added to thicken buttermilk into a brine that deeply seasons and retains moisture.
Yogurt Marinades
The tang of plain yogurt with added spices makes an excellent marinade.
Lassi Marinade
Indian lassi, a blend of yogurt, milk and spices, doubles up on lactose enzymes.
There are many possibilities when marinating chicken in milk or other dairy products. Feel free to get creative!
What Are Some Popular Dishes Using Milk-Marinated Chicken?
Here are a few classic recipes that benefit from milk-soaked chicken:
General Tso’s Chicken
Chinese takeout favorite with crispy fried chicken in a tangy sauce.
Buttermilk Fried Chicken
The quintessential Southern fried chicken is extra crispy after brining in buttermilk.
Tandoori Chicken
Yogurt and spice marinade helps this Indian grilled chicken stay juicy.
Chicken Parmesan
Milk-battered chicken gets topped with tomato sauce and melted cheese.
Chicken Paprikash
Hungarian comfort food with braised chicken in a paprika-spiked sour cream sauce.
Chicken Marsala
Italian pan-fried chicken served in a mushroom Marsala wine sauce.
Chicken Pot Pie
Chunks of tender chicken in a creamy milk-enhanced sauce topped with flaky pie crust.
Chicken Alfredo
Fettuccine pasta and chicken baked in an ultra-creamy Parmesan garlic Alfredo sauce.
The applications are nearly endless! Any recipe that calls for chicken can benefit from an overnight milk soak.
Can You Marinate Other Meats in Milk?
While most commonly used with chicken, milk can also be used to marinate other meats with excellent results:
Pork
Helps keep pork extra juicy and enhances flavor of lighter cuts.
Fish
Soothes the dense proteins in fish like salmon and halibut. Also imparts sweetness.
Beef
Makes cheaper cuts like chuck roast fork-tender and flavorful.
Lamb
Tames gamey flavors and softens the high collagen meat.
Turkey
Prevents breast meat from drying out and becoming stringy.
Veal
Cuts veal’s characteristic toughness for a silky texture.
The tenderizing and moisture retaining effects work great for any animal protein. Milk acts like a natural meat tenderizer across the board.
What About Plant-Based Milks?
Non-dairy milks can also be used to marinate meats, but with modified expectations:
| Plant Milk | Benefits | Downsides |
|---|---|---|
| Soy milk |
|
|
| Almond milk |
|
|
| Coconut milk |
|
|
While plant milks can add some surface seasoning, they lack the tenderizing enzymes of animal milk. Overall, dairy milk gives the biggest advantage for softening meat.
Common Questions About Soaking Chicken in Milk
Here are answers to some frequently asked questions:
Does milk really make chicken more tender?
Yes, the enzymes and proteins in milk significantly break down tough muscle fibers in chicken for a noticeably tender result.
How does milk help crisp chicken skin?
The milk proteins and sugars brown and caramelize well for a crispy texture. Milk also dehydrates the skin’s surface.
Can you soak chicken too long in milk?
It’s possible to over-tenderize chicken if soaked for multiple days, but overnight is generally safe. The texture may become too soft.
Does milk get rid of chicken smells?
Yes, milk reduces odors by both cleaning the surface and masking smells with its own aroma.
Is buttermilk the same as milk for marinating?
Buttermilk is better than regular milk thanks to its thicker texture, tangy flavor, and more active cultures.
Can you reuse milk after marinating raw chicken?
No, after marinating raw chicken, the milk should be discarded and not reused due to contamination risk.
Does milk make baked chicken juicy?
Yes, milk proteins help baked chicken retain moisture instead of drying out under high oven heat.
Can you bake chicken in milk instead of marinating?
Yes, baking chicken submerged in milk is an easy alternative method to marinating overnight.
Conclusion
Marinating chicken in milk leverages the natural tenderizing enzymes and moisture retaining properties of milk proteins. An overnight soak leads to juicy, flavorfulchicken with a pleasantly smooth texture. While optimal with dairy milk, the technique also works with non-dairy and fermented milk alternatives. Beyond chicken, milk-marinating can improve the taste and tenderness of other meats as well. With this simple soak, chefs can transform the most inexpensive bargain chicken into a culinary masterpiece.