Fried Chicken marinated in Brine and Buttermilk?
 

Anyone make this regularly? I'm told it's the best. I'm from the South and never had it this way. Also heard it called 3-day chicken.


http://www.foodnetwork.com/food/reci..._20901,00.html

Sounds interesting. I can't wait to move back down south :)

i am torn.

i dont know what to decide.

it sounds both gross AND delicious.

help me.

Well the buttermilk is very common and makes the chicken very tender. I would not normally do a brine marinade before hand though. I use brines often to add a little flavor and or moisture to foods like pork and turkey.
The brine in this one seems a little on the overkill side. Most fried chicken dishes do not lack flavor in the first place, so I do not see the point. The buttermilk will take care of tenderness, add some flavor (more if you spice it), and will fix any moisture problems.

Never even heard of that recipe.

doesn't that pretty much sum up most southern dishes though? At first thought you think it sounds a bit odd and then you taste it and you realise they are some of the best 'home cookin' type of cooks in the world.

Sounds delicious! Thanks for the recipe PK, I will try it and let you know!

The chicken recipe sounds good but the Sweet Potato Cheesecake recipe sounds even better!

Thanks PK:glugglug

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.

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.

I would skip the salt pk. Adding spice to the buttermilk would work though. Do leave it in the buttermilk at least 4 hours if not overnight though. This step is very solid.

Damn I cook way to much. Oh FYI, I basicly have a culinary degree and keep up with new classes every year. It is one of my passions.

That sounds correct. Ya can't skip the salt! What is fried chicken without salt? It's no longer 'fried' chicken, you might as well call it battered chicken or breaded chicken like in one of those cheap country buffets. Ack!

hehe.. tell ya what.. you can make some with the brine step and some without..then tell me which is better. In fact.. ship it to me and I'll tell you. ;)

The salt would not add saltyness really unless ya did not rinse it before you coated it. Generally you would soak it in buttermilk, pat it dry, then season it and dredge it in your seasoned coating. Ample time to add salt either on the meat and or in the batter.

Yep, that's how I, my mother, grandmother and great grandmother have been making it for years. Start it early in the afternoon and let it soak in the fridge in salt water and buttermilk. Then flour it (put pepper in the flour) and fry it up in Crisco in a cast iron skillet.

Then you have good ol' clog your arteries Southern Fried Chicken - the best! :)

If it wasnt fried I would gladly ship ya some. It just would get pretty icky though during transit prolly. Well maybe not your in WA and I'm in Northern CA. Would not want to risk it though unless ya like cold leftover fried chicken.

Will say this though. Brine your turkey before you roast it for thanksgiving, using an ice chest works best by the way.

I dunno about you but I normally marinate chicken in a little soy and lemon before frying (if I have no soy any salt spice will do). If you poke some holes in it gets a bit of flavor. That way I don't have to over salt the flour.

Oh God I already ate so much today and now I am surfing the foodTV web site :helpme

Mental note - Do not eat chicken in Usa -


Your sending the chicken in two diffrent ways with this recipe -

Sounds interesting

Deep fried turkey is the best.

One of the best things in the world!