Soaking chicken in buttermilk?...Why?

[honeydoll]

I read a post somewhere that you can soak the chicken in buttermilk after processing. I cannot find that post, does anyone know for how long and why do you use buttermilk? Is it better? Do you add herbs or just use buttermilk? Thanks.

 

[bargain]

My grandmother used to do this, for about 24 hours....It tenderizes the chicken.....Don't rinse it off and proceed to make fried chicken, gravy, mashed potatoes, fresh green beans and new potatoes with sliced green beans , fried okra, fried green tomatoes and homemade buttermilk biscuits, sweet iced tea, coconut cake, lemon meringue cake and a good churn of ice cream and I'll be there as soon as you can blink an eye!

Best served to family and friends. I'm your friend now aren't I.

If I haven't made you hungry for southern food, I need to try again...

Have a blessed day.

 

[honeydoll]

Ok, my mouth is watering now!

That sounds amazing - bet you loved going to Grandma's house. Come on over, after that idea you are welcome for sure. Did she soak in salt water or age the chicken a few days first or just soak in buttermilk for the 24hrs. and cook. Did she do this to older birds as well? thanks for the help.

 

[jaku]

I believe it's the acid in the buttermilk, but I could be wrong.

 

[GBov]

Having just found SUPER good buttermilk and having bought some toughish roosters this might just be on the menue

If I can keep myself away from the buttermilk, that is

 

[dancingbear]

Yes, it's the lactic acid that does it. You can also use yogurt. Almost all marinades have a strongly acidic ingredient, and that's why. It's the tenderizing agent of the marinades. Papaya and pineapple are also excellent tenderizers.

 

[zephyrcreek]

Gee, guess what we had for dinner tonight. I marinated some of my colored range birds in buttermilk and then turned them into fried chicken, plus corn on the cob so sweet that butter and salt was not needed, and some fresh summer squash fried with some light lemon herb seasoning. YUMMY! Thanks for the idea! Sure made me think of dinner at my Grandma Zadie's.

 

[bargain]

Ohhh yum yum.....I'm so hungry!!!

For later afternoon snack we had homemade goat ice cream (dreamsicle flavor ...orange...sooo good)

Now, we'e making sourdough pizza (with sourdough "caught" in our air here in Bowdon) and homemade goat cheeses and of course homemade vegetarian for one and homemade sausage for another.

But I need home fried chicken....Maybe tomorrow when hubby's out of town, I'll find me one....mmmmm...Those 400 chickens better be have or there'll be 399 tomorrow evening...

Have a blessed one.

 

[Soccer Mom]

It works great for other types of meat too. This year's cow was a little tough. (We only butcher one or two a year). A little buttermilk really helps tenderize the meat.

 

[dancingbear]

When I cook chicken-fried venison steak, I soak it overnight in buttermilk. It's to die for! With mash potatoes and homemade milk gravy from the fat with the crispy bits in it, and whatever veg we have handy. I especially like to have sliced homegrown tomatoes with it.

Tomatoes are a good tenderizer, too, BTW.