![]() It’s important that you use a plastic bowl, as the acid in the buttermilk can react with metals, and your chicken will taste metallic. Pour your buttermilk into a large plastic bowl, and then mix in your other brine ingredients: I used 2 ½ cups of buttermilk for 8 thighs. Preparing your buttermilk brineįor the buttermilk brine, you’ll need enough buttermilk to cover your chicken in a large plastic bowl. This is especially helpful with really lean cuts like chicken breast which can easily dry out, and will have the same result of a tender, juicy thigh too. The science bit: The acidity of buttermilk actually opens up and splits the cell walls in the chicken, making it tender and juicy and helps to keep moisture in the protein. ![]() If you want juicy, tender chicken, then you’re going to want to brine your chicken.īecause I use salt in the rub on this chicken, and also in the flour dredge when frying, I don’t recommend using a typical salt based liquid brine for this. If you like the sound of this technique you should try out smoke fried chicken wings as well. ![]() Reviews Read these expert reviews before buying your next grill, smoker or accessories.Charcoal Grills Tips and tricks to help you get the most out of your charcoal grill.Pellet Grills Tips and guides to help you get the most out of your pellet grill.Grilling Basics All the tips and technique you need to become a grill master.Learn All the tips and technique you need to master the art of low and slow cooking.
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