What is the purpose of brining or soaking chicken in buttermilk before frying?

Question

What is the purpose of brining chicken in buttermilk before frying? Understand how this step tenderizes the meat and helps the crust adhere.

Answer 1

Brining or soaking chicken in buttermilk before frying tenderizes the meat and adds flavor, resulting in a more juicy and flavorful final product.

Detailed Explanation:

Brining and buttermilk soaking work through different mechanisms to improve fried chicken. Brining involves submerging the chicken in a saltwater solution, which allows the meat to absorb water and salt. The salt denatures the proteins, causing them to unwind and retain more moisture during cooking. This results in a juicier and more flavorful piece of chicken.

Buttermilk, on the other hand, contains lactic acid. This acid gently breaks down the proteins in the chicken, tenderizing it. The buttermilk also adds a tangy flavor that complements the savory flavors of fried chicken. Furthermore, the buttermilk helps the breading adhere better to the chicken, creating a thicker and more flavorful crust. Many recipes combine both techniques, using a buttermilk marinade after a brief brine for optimal results. The combination of salt and lactic acid creates a synergistic effect, leading to exceptionally tender and flavorful fried chicken.

Pro Tip:

Don't over-brine or soak the chicken for too long, as this can result in a mushy texture. A few hours is usually sufficient for brining, while overnight is generally acceptable for buttermilk soaking.