Buttermilk is a common ingredient used in many chicken recipes. When chicken is soaked or marinated in buttermilk, it helps make the chicken incredibly tender and moist. But why exactly does buttermilk have this effect on chicken?
The Acidity of Buttermilk
One of the main reasons buttermilk helps tenderize chicken is due to its acidity. Buttermilk has a low pH level, meaning it is quite acidic. Most buttermilk has a pH between 4.3 and 4.8. The lactic acid in buttermilk helps break down tough proteins and fibers in the chicken meat. This leads to a tender, soft texture.
It works in a similar way to how acidic marinades help tenderize meats. The acid works to denature and unravel the proteins in muscle fibers. Marinating chicken in an acidic buttermilk brine helps soften and relax the tight muscle proteins.
The Proteins in Buttermilk
Buttermilk is more than just acidic. It also contains proteins like casein that contribute to more tender chicken. Casein and other milk proteins can bind to the proteins on the surface of the chicken. This allows the buttermilk to better penetrate into the meat.
When the buttermilk proteins bind to the chicken proteins, it can inhibit tough muscle fibers from shrinking and toughening up when cooked. The proteins have an effect similar to mechanical tenderization. Overall, this leads to a more tender texture.
The Lactic Acid Bacteria in Buttermilk
Cultured buttermilk contains lactic acid bacteria that can also improve meat tenderness. These bacteria naturally produce lactic acid during fermentation, contributing to the acidic environment. But they also help break down connective tissues in meats.
The enzymes produced by these bacteria can help hydrolyze and dissolve some of the tougher proteins in chicken like collagen and elastin. As these proteins break down, it leads to more tender and juicy meat.
The Fat in Buttermilk
Buttermilk contains small droplets of fat and phospholipids suspended throughout. As buttermilk coats the chicken, these fat droplets can lubricate the proteins. This allows the proteins to move around each other more freely rather than bonding tightly together and squeezing moisture out.
The fat also helps make the chicken meat more tender and juicy. The lipids can disrupt tough protein structures. They also limit how much the proteins shrink and squeeze moisture out when heated during cooking.
Brining Effect of Buttermilk
Soaking chicken in buttermilk allows the ingredients to be slowly absorbed into the meat. Similar to brining, the acidic and enzymatic components have more time to work on breaking down and tenderizing muscle fibers and proteins.
The moisture is also drawn into the chicken to keep it nice and juicy. Buttermilk acts almost like a marinade, helping infuse extra flavor and retain moisture in the chicken. This moisture retention also leads to a pleasantly soft texture.
Other Benefits of Buttermilk for Chicken
In addition to tenderizing chicken, buttermilk provides some other advantages:
- Adds tangy flavor and creaminess
- Helps chicken brown better when fried or baked
- Leads to a crispy coating that sticks well to chicken
- Can make chicken more juicy and moist
- Adds richness from the milk compounds like lactose and casein
- Provides probiotics from live cultures that aid digestion
The Best Buttermilk for Tenderizing Chicken
The type of buttermilk does impact its efficacy when soaking chicken. Here are some tips for choosing the best buttermilk:
- Use cultured buttermilk – This contains active cultures that produce lactic acid and tenderizing enzymes.
- Avoid low fat buttermilk – The fat helps keep chicken moist and tender.
- Look for a thick, viscous texture – Thicker buttermilk adheres better to coat chicken.
- Go for a tangy, tart flavor – More acidic buttermilk tenderizes better.
- Check the expiration date – Fresher buttermilk works best.
Make sure not to use buttermilk that has been left out too long at room temperature. It can go bad quickly due to the live cultures. Properly stored, refrigerated buttermilk can last up to 2 weeks past the expiration date. But for marinating chicken, fresher is better.
How Long to Soak Chicken in Buttermilk
To allow the buttermilk to properly tenderize and flavor the chicken, it needs ample time to soak into the meat. Here are some guidelines for soak times:
- 30 minutes – Minimum time to impart some flavor and tenderness
- 1-2 hours – Ideal for most bone-in chicken pieces
- 4-8 hours – Best for larger whole chickens and bone-in thighs
- Overnight – Provides the most tender chicken after 12-24 hours soaked
Make sure to soak chicken in the refrigerator during these extended times, not on the counter. The buttermilk can be combined with added seasonings, salt, herbs or hot sauce to complement the flavors.
Buttermilk vs. Milk, Cream, Yogurt
Buttermilk isn’t the only dairy product that can tenderize chicken. Regular milk, cream, and yogurt can also be used. However, buttermilk does work best. Here’s a comparison:
| Ingredient | Acidity Level | Tenderizing Power |
|---|---|---|
| Buttermilk | Highly acidic, pH 4.3-4.8 | Excellent, provides the most tender chicken |
| Plain Yogurt | Mildly acidic, pH 4.0-4.6 | Good, provides moderately tender chicken |
| Milk | Slightly acidic, pH 6.5-6.8 | Minimal, provides a little bit of tenderizing |
| Cream | Slightly acidic, pH 6.5-6.8 | Minimal, provides a little bit of tenderizing |
As you can see, buttermilk has the lowest pH and will provide the biggest tenderizing effect. Milk and cream barely tenderize at all. Yogurt lands in the middle with some tenderizing ability, but buttermilk still works best.
Buttermilk Fried Chicken
One of the most popular uses of buttermilk is for making fried chicken. The buttermilk marinade makes the chicken super juicy and tender. Here is a simple fried chicken recipe highlighting buttermilk:
Ingredients
- 1 whole chicken cut into pieces
- 2 cups buttermilk
- 1 Tbsp hot sauce (optional)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups all-purpose flour
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper
- 1 tsp garlic powder
- Oil for frying
Instructions
- Cut the chicken into pieces and place in a bowl. Add the buttermilk, hot sauce (if using), and season with salt and pepper. Toss to coat.
- Cover and refrigerate for 1-2 hours.
- In a bowl, combine the flour, paprika, cayenne, garlic powder, 1 tsp salt, and some black pepper.
- Coat each chicken piece in the seasoned flour. Shake off any excess.
- In a heavy bottomed pan, heat 1-2 inches of oil over medium high heat to 350°F.
- Working in batches, fry chicken pieces for 12-15 minutes until golden brown and cooked through.
- Drain on a paper towel lined plate. Season with more salt if desired.
The buttermilk works great in this recipe to help the chicken fry up super crispy on the outside while staying juicy and tender on the inside. Feel free to adjust the seasoning or spices to your liking.
Other Ways to Use Buttermilk for Chicken
While frying is popular, buttermilk can be used to make all kinds of chicken dishes more tender and flavorful:
- Roasted chicken – Soak chicken pieces in buttermilk before roasting in the oven for tender meat.
- Baked chicken – Coat chicken breasts in buttermilk then breadcrumbs before baking.
- Grilled chicken – Brine chicken in buttermilk and spices before grilling for extra juicy meat.
- Chicken soup – Add buttermilk to chicken noodle or potato soup for tang.
- Chicken salad – Mix chopped cooked chicken with buttermilk, mayo, and seasonings.
- Chicken wraps – Make tender grilled chicken wraps with buttermilk ranch dressing.
Try substituting buttermilk in place of milk or water in almost any chicken recipe for a little extra flavor and tender bites!
Storing and Handling Buttermilk Safely
When working with buttermilk, be sure to store it properly for safety and optimal freshness:
- Refrigerate buttermilk immediately after purchase.
- Keep buttermilk chilled at 40°F or below.
- Store buttermilk towards the back of the fridge where it is coldest.
- Keep the container tightly sealed.
- For optimal freshness, use buttermilk within 1 week of opening.
- To extend shelf life, buttermilk can be frozen for up to 3 months.
- Discard buttermilk if it smells sour or looks curdled.
- Avoid leaving buttermilk out at room temperature for more than 2 hours.
Always wash hands, utensils, and surfaces that have touched raw chicken to prevent cross contamination. Cook chicken soaked in buttermilk thoroughly to a safe internal temperature.
Conclusion
With its acidic properties, tenderizing enzymes, brining effect, and tangy flavor, buttermilk is ideal for making chicken irresistibly soft and juicy. Allowing time for the buttermilk to soak into the chicken meat is key to reaping these benefits. From fried chicken to roasted chicken and more, buttermilk can improve the tenderness of any chicken dish. Keep buttermilk refrigerated and use proper food safety practices to enjoy its benefits for making tender chicken.