Tenderizes the Chicken: Buttermilk’s acidity helps break down proteins in the chicken, making it more tender and juicy. The longer the chicken marinates, the more flavorful and tender it becomes, resulting in a moist and succulent texture after frying.
Adds Flavor: The buttermilk brine imparts a subtle tangy flavor to the chicken. This acidity enhances the overall taste of the chicken, providing a balance to the spices in the seasoning and breading.
Improves Crispy Coating: Buttermilk creates a thicker coating when mixed with flour for breading, allowing the crust to stick better to the chicken during frying. This results in a crunchy, golden exterior that contrasts perfectly with the juicy interior.
Keeps the Chicken Moist: The proteins in buttermilk help retain moisture in the chicken, keeping it juicy while frying at high temperatures. This ensures that the chicken remains moist and tender, even after deep frying.
Helps with Even Cooking: The buttermilk brine helps the chicken cook evenly, preventing the outside from becoming too crispy while the inside remains raw. This results in perfectly fried chicken that’s crispy on the outside and tender on the inside.
Natural Tenderizer: Buttermilk’s lactic acid naturally breaks down tough muscle fibers, especially in cuts like drumsticks or thighs. This makes the chicken easier to bite into and gives it a melt-in-your-mouth texture.
Balances Spiciness: If you like to add hot sauce or cayenne pepper to your seasoning mix, the buttermilk helps balance the heat. The mild tanginess of buttermilk cuts through the spice, creating a more balanced flavor profile.
Time-Tested Tradition: Buttermilk brining has been a Southern cooking tradition for generations. It’s a tried-and-true method that results in flavorful, juicy fried chicken every time, making it an essential step for achieving the perfect Southern fried chicken.
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