I also took my question to Facebook and found a more mixed bag of opinions. -  Designed by Thrive Themes The muscle tissue of any animal or bird is kept intact by a network of protein known as collagen. Place the chicken meat in a container and cover with buttermilk or plain yogurt. The result is a beautiful, tender, slightly tangy tasting chicken. The action is quite a delicate one. After cooking, let the meat rest for about 5 to 10 minutes while covered with an aluminum foil. I questioned, and came back with a strong rebuttal that buttermilk was the superior choice of marinade pre-frying. One commenter noted that she prefers using a saltwater mixture because she (like a few others who responded) is lactose intolerant. This could also work on any chicken recipe that you want. Cooks in India and Greece use yogurt in much the same way. Buttermilk has a much milder flavor than yogurt and therefore does not taint the natural taste of the chicken. Marinate chicken in the refrigerator. I am a buttermilk girl. Keep in mind that old chicken will yield you a tough chicken meat. this link is to an external site that may or may not meet accessibility guidelines. Soaking chicken in milk or buttermilk in the refrigerator overnight is a common practice when making Southern-style fried chicken. Try out other types of marinade if you wish and witness how it affects the chicken meat. These enzymes and acids work together in order to break down the proteins allowing the chicken meat to become tenderer. We roast it, fry it, stew it, casserole it, stir fry it, poach it; you name a style of cooking and bet your bottom dollar that someone, somewhere, prepares our beloved fowl in that way. You can use this method for bone-in thighs, as well as roasting a whole chicken. This technique is prevalent throughout the Indian sub-continent and is responsible for such well-known dishes such as tandoori chicken and lamb. You can use lemon, lime, or coconut instead if you want to add flavors to the chicken meat. Maybe it was because of the way they cooked it or it’s simply because of its meat. Milk substitutes Using yogurt to marinate chicken can be a good substitute. However, it would be better if you won’t overcook it because this can remove the moisture and the tightening of the proteins. This website uses cookies to improve your experience. Resting is essential for any roast chicken, be it a whole bird, or jointed bird. Your email address will not be published. When you dredge the chicken in flour, one coat is enough. Try it—your fried chicken will be crunchier than ever! This enables the redistribution of the juices in the meat. Does soaking meat in milk tenderize it? However, it works excellently with thinner cuts. Milk, especially fermented milk products such as buttermilk and yogurt, contains acids and enzymes that help tenderize chicken. Marinating the chicken meat before cooking is a great thing to do, especially if you are not in a rush to cook it. Glad you’re here, you will find recipes that are easy to make and taste fantastic. If you can’t get buttermilk, you can make your own. Getty Images/Deb Lindsey, The Great Fried Chicken Marinade Debate: Buttermilk or Brine. If you’ve created a marinade containing say cider vinegar and extra virgin olive oil, for example, you will only have to leave it for a couple of hours to work its magic. If you do use a thermometer, the internal temperature you are looking for is 165 °F (74 °C). We also use third-party cookies that help us analyze and understand how you use this website. This makes it more moist and tender. Once you finished marinating, before cooking, shake off any excess marinade. You can use either full or low-fat yogurts. The older a chicken gets, the tougher it becomes. Before cooking, shake off the excess marinade. @https://twitter.com/ghosh_paula. The good bacteria that you need to tenderize the meat work quite slowly. Flatten the chicken meat in a container and pour in the marinade to cover it. Offers may be subject to change without notice. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. Marinating Chicken In Dairy: A Complete Guide, 5 Simple And Easy Creole Mustard Substitutes You Should Know About, How To Make The Mcdonald’s Sausage Gravy Recipe. Thank you for stopping by. It also has fat and acids that helps break down the outer skin for a crispy crust. Allowing a chicken to cool a little is no bad thing. Soak the chicken overnight in probiotic buttermilk or yogurt, or a combination of both, plus some other flavorings. Sounded perfect. Double breading weighs the chicken down with unnecessary extra coating. So, if you are asking what wonders they do to your favorite chicken recipe, you can actually try it out by using the marinades listed in this article. He did not agree. But sometimes, for one reason or another, it comes out dry, chewy, and flavorless, which is what soaking chicken in milk is supposed to remedy. These include blackening the chicken, oven-baking the chicken, grilling, and stewing. How does soaking in milk work? Although I didn't have any buttermilk so I found online you can use milk with lemon as a replacement for buttermilk. You have to actively pat the chicken dry to a degree before dredging it in the flour. However, Melvin does not completely discount the saltwater brine, “You can absolutely do both. So let’s talk fried chicken. They can be purchased from most kitchen supply stores. When cooking, you have to low and slow cook it. So, there you have it. 4 Ways to tenderize chicken These cookies will be stored in your browser only with your consent. But, do you care how your chicken looks? Wrap the meat with a piece of plastic wrap so it will prevent the small pieces of meat from scattering over the countertop when pounding. Well, marinating does not only make the chicken tender but it also enhances the texture of the bland chicken meat. Now, it got you thinking what they did that you simply can’t figure out. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. Puree a kiwi fruit, pineapple, or mango and mix it with the raw chicken meat. Okay, so marinating meat or poultry tenderizes it, but why soak the chicken in milk? Another key note to frying chicken worth mentioning is the temperature at which your oil is heated. It facilitates the enzymes being able to break the proteins down from the inside, working outwards. Most of us love eating chicken. Stewing birds can be older, so those found on hobby farms or kept in people’s backyards might find their way into stews and still be acceptably tender due to the stewing process. Eating raw or undercooked chicken is harmful and risky. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. Personally, I’ve only had one, not-so-good, experience with brine that yielded an overly salty and rubbery textured chicken-fried chicken. #feast-advanced-jump-to {z-index:999;border:none;opacity:0.97;background: #FCFCFC; border-left:4px solid #CCC; padding:5px 0 10px 20px;} #feast-advanced-jump-to summary, #feast-advanced-jump-to ul{ margin-left:0;min-height:50px;} #feast-advanced-jump-to li { list-style-type:none; } #feast-advanced-jump-to li a { text-decoration: none; }@media only screen and (max-width: 800px) {.single h2 { display: block; position: relative;padding-top:83px;margin-top:-83px;}} Marinades usually contain some form of acid. Robby Melvin, Time Inc. Food Studios recipe developer, also shares my sentiments about buttermilk. If you wish to add seasoning by way of spices and salt, please feel free to do so. For better penetration, the acid needs to be injected, or vacuum tumbled. This is the reason why chefs soak chicken in yogurt or milk overnight before cooking it. Credit: If you leave it beyond that time, the chicken will only toughen up. Soak it in water, and it becomes soft. To tell you what, you cannot simply identify what causes something especially if it’s unpredictable. The chicken should still be tasty, though not as juicy as it would be had it rested. They use a mixture of acids and probiotics to make their marinades. These cookies do not store any personal information. If that sounds strange to you, consider it a one-step variation from marinating chicken in buttermilk before frying. Buttermilk is also easy to do. I have come back the next day and the milk has separated. Marinade the chicken in a plain yogurt or buttermilk since it contains enzymes and acids. You want a “nice thin coating, where you still taste the chicken,” Melvin says. You can use a similar technique with other mixes too. Your email address will not be published. Yoghurt is used in a similar way in many Middle Eastern and southern Asian food ways. When defrosting, you should defrost the chicken in the refrigerator, not on the counter. The great fried chicken goal is, of course, a crispy, not-so-greasy outer crust with a juicy, well-seasoned interior.