Buttermilk Marinade For Chicken
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Marinating chicken in buttermilk, especially before frying, is a traditional practice in the Southern United States that has roots in African American culinary traditions. This method likely gained popularity due to the abundance of buttermilk in Southern households back in the day. A byproduct of the age of butter churning.
Cooks who specialize in soul food understand that the best fried chicken starts with a buttermilk marinade. This dairy-based marinade, thanks to its acidity, tenderizes the chicken beautifully while enhancing its flavor. Marinating chicken in buttermilk is not just a beloved tradition. It’s also a skilled technique grounded in science!
What does marinating in buttermilk do to chicken?
Enslaved people from West Africa brought with them culinary traditions that included frying poultry in oil. They adapted those recipes for the American South, often using a buttermilk marinade to tenderize the chicken. This adaptation contributed to the unique flavor and texture of buttermilk fried chicken.
The acidity and enzymes in buttermilk work together to gently break down protein structures. This process tenderizes the chicken and ensures it retains moisture during cooking, resulting in juicier meat.
What is a buttermilk brine?
A buttermilk marinade is also referred to as a buttermilk brine. Brining is a method of soaking meat in a saltwater solution or other liquids, such as buttermilk, beer, lemon juice, or apple cider, before cooking to add moisture and ultimately tenderize it. The result is an intensified flavor when seasoning and spices are added to the meat.
Buttermilk marinade ingredients
For marinating chicken, a buttermilk brine made with full-fat buttermilk is ideal. However, let’s be honest— buttermilk isn’t an everyday pantry staple! The good news is that you can easily make buttermilk at home in just five minutes. All you need is milk and apple cider vinegar.
To make 1 cup of buttermilk, simply combine 1 cup of milk with 1 tablespoon of apple cider vinegar.
Do you rinse meat after soaking in buttermilk?
Do not rinse the chicken. Instead, take the chicken out of the marinade, pat it dry with a paper towel, and continue with cooking.
How to use a buttermilk chicken marinade
I’ve found that the best chicken recipes for any cooking method—whether it’s fried, grilled, pressure-cooked, or baked—start with buttermilk. The cooking method might vary, but the technique of marinating in buttermilk remains consistent.
How long to marinate chicken in buttermilk
The ideal marinating time for chicken is overnight, allowing the protein structures to break down completely. However, if you’re short on time, marinating for just a few hours will still work wonders for a quick meal. This preparation not only enhances the flavor but also ensures that the chicken turns out tender and juicy every time.
Pro tip: Using an Instant Pot to pressure-cook the chicken in buttermilk can reduce the marinating process from overnight to just 20 minutes!
What to do with buttermilk after soaking the chicken
After completing the buttermilk marinade for the chicken, it’s important to discard the used buttermilk. Do not drink or reuse any buttermilk that has been in contact with raw chicken, as it poses a serious health risk. Always dispose of the buttermilk once you have finished marinating the chicken.
Equipment
- Large mixing bowl
- Medium-sized mixing bowl
Ingredients
- 3 cups milk
- 3 tablespoons apple cider vinegar
Instructions
- Place up to 6 pieces of chicken in a large mixing bowl and set it aside.
- In a medium size bowl, stir the vinegar and milk together and let it sit for 5 minutes.
- Pour the buttermilk mixture over the chicken in the set-aside bowl.
- You’ll want the buttermilk to cover the chicken, mostly. If it doesn’t, simply make more.
- Marinate the chicken in buttermilk for 4 to 24 hours in a covered bowl in the refrigerator.
Video
Nutrition
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