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Started By
Message
I will never marinate chicken in buttermilk again
Posted on 10/7/13 at 12:43 pm
Posted on 10/7/13 at 12:43 pm
thats used for fried chicken. I double dipped and my chicken was practically black, very dark brown at least. I will never do that again.
5
Posted on 10/7/13 at 12:46 pm to Sailorjerry
Yep. Had that happen here, too.
Posted on 10/7/13 at 2:17 pm to OTIS2
so, whats the problem, you buttermilk soaker chicken friers?
Posted on 10/7/13 at 2:57 pm to Sailorjerry
Buttermilk can't be the cause of that. Your oil was too hot.
Posted on 10/7/13 at 3:04 pm to HungryTiger
Nope. Buttermilk soaked and floured chicken + 340 to 350 degree oil is a recipe for damn near black chicken...been there. Maybe frying at 325 or so would help...not sure.
This post was edited on 10/7/13 at 3:30 pm
Posted on 10/7/13 at 3:23 pm to OTIS2
what Otis said, and I think it was under fried
I fried in controlled heat, a fry daddy
I fried in controlled heat, a fry daddy
Posted on 10/7/13 at 4:03 pm to Sailorjerry
Well, you two must be special. Never had that issue, and it's a tried and true method. Lot's of old, southern grannies (mine included) would just tell y'all to try again. For bone in chicken, I start my oil at 325. You have to account for a longer internal cooking time to avoid overcooking the exterior.
Posted on 10/7/13 at 4:06 pm to Sailorjerry
I agree. My fried chicken is always perfect. The several times I've used buttermilk have been very disappointing. Greasy and way too dark too soon. I wiped it all off the last time, but got the same results. It must ooze out of the chicken or something. Never doing that again.
Posted on 10/7/13 at 5:30 pm to OTIS2
OTIS2
Fancy pants
Salt, pepper, little gahlick powder, flour, oil, cast iron skillet, slow medium, patience.
Fancy pants
Salt, pepper, little gahlick powder, flour, oil, cast iron skillet, slow medium, patience.
Posted on 10/7/13 at 5:35 pm to Ole Geauxt
Don't sass me, Gramps. My normal method is seasoned flour. Moist yard bird, a few inches of hot grease on 340 or so, and a little time. The buttermilk spearmint was a fail.
Posted on 10/7/13 at 5:42 pm to OTIS2
Me and Otis ARE special! 
Posted on 10/7/13 at 5:43 pm to OTIS2
Ewe shouldna been spearmintin', at least with something as Holy as fried chicken..Just cause recipe or anything else is old don't matter,,, it's usually tried, true and proven. Hmmm, you said,,,I've been frying my chicken like this my whole life and Granny taught it to me the way she's cooked it for 75 years, the way that I've always loved it. To heck with that, I believe I'll soak this dead chicken in buttermilk..
fancy pants
fancy pants This post was edited on 10/7/13 at 6:08 pm
Posted on 10/7/13 at 6:47 pm to Ole Geauxt
Just brine in in salt, sugar and water and leave the buttermilk out. My grandmother used her own fresh buttermilk and I ate boneyards of it but I myself prefer to brine. More moist if you ask me. 330 degrees, take your time and don't crowd the pan.
Posted on 10/7/13 at 7:27 pm to Martini
I have trouble with the batter sticking when using buttermilk. I prefer not to use it now after experimenting with it.
Posted on 10/7/13 at 8:04 pm to JasonL79
Buttermilk is wonderful for fish, and duck...I won't use it for chicken.
Posted on 10/7/13 at 9:27 pm to OTIS2
I have never used it for chicken.
Posted on 10/7/13 at 9:27 pm to Sailorjerry
I brine, then take some of the seasoned flour that I will dredge the chicken in and mix it with water to about the consistency of half and half. Dip the chicken in the wet batter and then dredge in flour. 350 for 12 mins. Dairy or eggs will burn. Fry I'm small batches so you aren't overcrowding your pan/pot. I put my oven on 180 and keep my batches warm while the rest fries. Mine comes out like Popeyes on a good day.
Posted on 10/8/13 at 2:26 am to Sailorjerry
Don't use buttermilk for you breading or batter. Use it only for marinade.
Posted on 10/8/13 at 6:37 am to Sailorjerry
Buttermilk marinated chicken.
I think you're frying too hot. Also, what kind of fat are you frying them in? Method/technique?
8 pcs chicken
Salt
Pepper
Quart of buttermilk
3 cups flour
Canola oil
Salt and pepper chicken
Soak in refrigerator in buttermilk overnight
Mix flour and salt and pepper in pan.
Dredge in flour, shake well, and place in frying pan with @an inch of oil and candy thermometer which reads 350. Place a few pieces in at a time, no more than four. Fry for 6 minutes, turn and cover and fry for 6 more. Temp will drop, so you will actually be frying at about 315 to 320.
This post was edited on 10/8/13 at 6:54 am
Posted on 10/8/13 at 6:59 am to Sailorjerry
quote:
I fried in controlled heat, a fry daddy
Wish I would have read this first. That's your problem. It is frying too hot.
Dump that, or use it for fish only, and get a nice cast iron pan or pot and a thermometer.
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