What is the science behind marinating chicken in buttermilk for dishes like fried chicken gravy?

Question

What is the science behind marinating chicken in buttermilk? Learn how it tenderizes the meat, making it perfect for dishes like fried chicken gravy.

Answer 1

Marinating chicken in buttermilk tenderizes the meat through lactic acid's enzymatic action, which breaks down proteins, and adds moisture, resulting in a more flavorful and juicy final product.

Detailed Explanation:

Buttermilk's magic lies in its acidity, primarily due to lactic acid. This acid gently denatures the proteins in the chicken muscle fibers. Denaturing means the proteins unfold and loosen their structure. This process has two key effects:

1. Tenderization: The loosened protein structure makes the chicken more tender. The lactic acid also partially breaks down some of the connective tissue, further enhancing tenderness. This is a much gentler process than using stronger acids like lemon juice or vinegar, which can make the chicken tough if marinated for too long.

2. Moisture Retention: As the proteins denature, they create spaces within the muscle fibers. These spaces trap moisture, ensuring the chicken remains juicy during cooking. The buttermilk itself also adds moisture to the chicken.

Furthermore, buttermilk's slightly tangy flavor permeates the chicken, adding a subtle but noticeable depth of flavor that complements the spices and seasonings used in fried chicken gravy. The buttermilk also helps the breading adhere better to the chicken, resulting in a crispier crust.

Pro Tip:

Don't marinate the chicken in buttermilk for too long (over 24 hours). Over-marinating can result in a mushy texture, as the lactic acid will break down the proteins too much. Aim for 4-12 hours for optimal results.