Quote:
Originally posted by freeadultcontent
Just read the recipie.
Still would personally skip the brine step for a few reasons.
The brine solution has no added spices or whatnot to be pulled into the chicken.
Chicken is such a small piece of meat that it would be fully brined well before 4 hours let alone overnight. Due to the density of the meat and size of it, it would begin to actually pickle around 5-7 hours into it.
Not sure if you use brines or not. The salt forces the meat to change at a molecular level. It swells the cells of the meat and causes it to suck in moisture and any flavors that are in the brine without making the food salty. After this has been accomplished the meat really will not be able to absorb any more fluids. This would mean that it could not suck in any of the buttermilk either. So it could very well do one of two things. First if it could not absorb any of the buttermilk, it would not get as tender as it would with straight buttermilk. Second assuming it did suck some of it in. The cell walls of the meat would be so swollen with the extra moisture of the brine that the acids in the buttermilk could cause the cell walls to literally explode and leak out all of the moisture.
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I've also had someone tell me to mix the salt with the buttermilk and add paprika, then leave it for 3 hours before battering and frying.