Soaking fried chicken in buttermilk serves multiple purposes that help create juicy, tender fried chicken with a crispy crust. The acids in buttermilk help tenderize the chicken, while the milk proteins coat the chicken to create a crispy crust when fried. Buttermilk also adds tangy flavor to fried chicken. Here’s a closer look at why you soak fried chicken in buttermilk before frying:
Tenderizes the Chicken
Buttermilk is acidic due to lactic acid, which helps tenderize and marinate the chicken. The acids partially break down tough collagen proteins in the meat, resulting in a more tender texture. This is similar to how marinades with acidic ingredients like lemon juice or vinegar can help tenderize meats. Pre-soaking chicken in buttermilk allows the acids to thoroughly permeate and tenderize the meat before frying.
Creates a Crispy Coating
When chicken is dipped in buttermilk and then dredged in flour or breadcrumbs before frying, the milk proteins in the buttermilk help the coating adhere tightly to the meat. The milk proteins turn crispy and golden brown when fried, creating an extra crunchy crust on the chicken.
The crispy coating on buttermilk fried chicken also seals in juices and prevents the meat from drying out during frying. The buttermilk acts as a glue to hold the flour or breading to the chicken skin so it crisps up nicely rather than falling off in the oil.
Adds Tangy Flavor
Buttermilk provides a subtle tangy flavor to fried chicken, thanks to the lactic acid that gives buttermilk its sourness. The tang pairs well with the richness of the fried chicken coating. Soaking poultry in buttermilk imparts some of the buttermilk’s distinctive tang to the meat before frying.
Using buttermilk rather than plain milk or eggs to soak fried chicken gives it a flavor boost. The sour creaminess complements the crisp exterior and juicy meat. Buttermilk’s acidic tang also cuts through any greasiness from frying.
Makes Juicier Fried Chicken
Soaking chicken in buttermilk before breading helps retain moisture and prevents the meat from drying out when fried. The proteins and fat in buttermilk penetrate the chicken, making it juicier. This keeps the interior meat tender and moist, while the breading becomes ultra crispy.
Additionally, the buttermilk acts as a brine that seasons the chicken and enhances juiciness. The salt and acidic compounds in buttermilk get absorbed into the meat, helping it retain moisture.
How Long to Soak Chicken in Buttermilk
For best results, soak chicken pieces in buttermilk for at least 30 minutes up to overnight in the refrigerator. This gives enough time for the buttermilk to work its tenderizing and moisturizing magic. You can also add seasonings and herbs to the buttermilk to further flavor the meat.
Here are some recommended buttermilk soak times for chicken:
- 30 minutes to 1 hour: Minimum time to allow buttermilk to penetrate chicken and add flavor
- 2-4 hours: Ideal for thorough tenderizing and juiciness
- Overnight: Best for maximum tenderizing, flavor, and moisture
Buttermilk Substitutes
If you don’t have buttermilk, possible substitutes include:
- Milk + lemon juice or vinegar: The acid helps sour regular milk. Use 1 tablespoon lemon juice or white vinegar per 1 cup milk.
- Plain yogurt: Provides tanginess from lactic acid and milk proteins for adhesion.
- Sour cream: Adds fat for extra moisture and a tangy flavor.
- Coconut milk: For a dairy-free option, full-fat coconut milk can be used.
Buttermilk Fried Chicken Recipe
This basic buttermilk fried chicken recipe yields juicy, crispy chicken.
Ingredients:
- 1 whole chicken, cut into 8 pieces (breasts halved)
- 2 cups buttermilk
- 1 tablespoon hot sauce (optional)
- 1 cup flour
- 1 cup cornmeal
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- Oil for frying (vegetable, canola or peanut oil)
Steps:
- Place the chicken pieces in a bowl or ziplock bag. Pour over the buttermilk and hot sauce (if using). Make sure chicken is submerged. Marinate for at least 30 minutes up to overnight in the fridge.
- In a bowl, mix together the flour, cornmeal, paprika, garlic powder, onion powder, salt and pepper.
- Remove chicken from the buttermilk one piece at a time, letting excess drip off. Dredge in the flour mixture, pressing to evenly coat all sides. Place on a baking sheet or plate.
- In a heavy skillet or Dutch oven, heat 1-2 inches of oil to 350°F. Working in batches, fry chicken pieces for 12-15 minutes, flipping halfway, until golden brown and cooked through. Drain on a paper towel-lined plate.
- Let chicken rest 5 minutes before serving. Enjoy!
Conclusion
Soaking chicken in buttermilk is a key step for creating the signature flavor and texture of juicy, crispy fried chicken. The acids in buttermilk tenderize the meat, the milk proteins help form a crispy coating, and the tangy flavor infuses the chicken. Allowing enough soak time for the buttermilk to penetrate deep into the meat before frying ensures tender, flavorful, and moist fried chicken. While traditional, buttermilk also offers a handy alternative to eggs for preparing crunchy breaded fried chicken.