Cultured buttermilk is a great option for fried chicken. It is lower in fat and calories than regular milk and has a tangy flavor that pairs well with the crispy exterior of fried chicken. The buttermilk also helps to tenderize the chicken, making it more juicy and flavorful.
- Combine the flour, salt, and pepper in a shallow dish
- In a separate bowl, whisk together the buttermilk and egg
- Dip each chicken piece in the flour mixture, then the buttermilk mixture, then back in the flour mixture
- Place the chicken on a wire rack or plate lined with paper towels and let it rest for at least 30 minutes (up to 1 hour)
- Heat oil in a large skillet over medium-high heat until it reaches 350°F on a candy/deep fry thermometer
- Fry chicken pieces in batches until golden brown and cooked through, about 3-4 minutes per side
Extra Crispy Buttermilk Fried Chicken
Can I Use Cultured Buttermilk Instead of Buttermilk for Fried Chicken?
There are a lot of different recipes for fried chicken out there, and some call for buttermilk while others don’t. So, what’s the difference? And can you use cultured buttermilk as a substitute for regular buttermilk in fried chicken?
Let’s start with a quick refresher on what buttermilk actually is. Traditional buttermilk is the liquid left behind after churning butter – it’s high in fat and has a slightly sour taste. These days, though, most commercial buttermilk is made by adding bacteria to milk, which thickens it and gives it that characteristic tang.
So what does buttermilk do in fried chicken? The acidity helps to break down the proteins in the meat, making it more tender. The fat also adds flavor and helps to keep the chicken moist as it cooks.
That said, you can absolutely use cultured buttermilk as a substitute for regular buttermilk in fried chicken. Just remember that the final dish won’t be quite as rich or flavorful as if you’d used traditional buttermilk – so consider using a little extra if you go this route.
Can I Use Cultured Buttermilk Instead of Buttermilk?
Yes, you can use cultured buttermilk instead of regular buttermilk in recipes. Cultured buttermilk is made by adding bacteria to milk and allowing it to ferment. This creates a sour flavor and thicker consistency, similar to regular buttermilk.
However, cultured buttermilk may also have a slightly sweeter taste due to the fermentation process.
What is the Difference between Cultured Buttermilk And Regular Buttermilk?
Regular buttermilk is made from milk that has been allowed to sour, while cultured buttermilk is made from milk to which a culture has been added. The main difference between the two is in the flavor; regular buttermilk is tangy and slightly acidic, while cultured buttermilk is milder and more yogurt-like.
Buttermilk has been around for centuries and was originally a byproduct of butter production.
When cream was churned into butter, the leftover liquid was called buttermilk. This type of buttermilk is sometimes referred to as “traditional” or “old-fashioned” buttermilk.
Nowadays, most commercial buttermilks are made using a different method.
Milk is first pasteurized and then homogenized (a process that breaks down fat molecules so they stay evenly distributed in the milk). After that, a culture is added to the milk and it’s left to ferment for 12-24 hours. This fermentation process gives cultured buttermilk its characteristic flavor and thick, creamy texture.
What Can Cultured Buttermilk Be Used For?
If you love buttermilk, you’ll be happy to know that cultured buttermilk can be used for much more than just baking! This delicious, thick milk is full of probiotics and has a slightly tangy flavor that goes well in all sorts of dishes. Here are some ideas for how to use cultured buttermilk in your cooking:
– Use it as a marinade for chicken or pork. The acidity in the buttermilk will help to tenderize the meat and give it loads of flavor.
– Make a ranch dressing or dip by mixing together equal parts mayo, sour cream and cultured buttermilk.
Add in some garlic powder, onion powder and fresh herbs for extra flavor.
– Use it as a base for soup or chili instead of plain old water or milk – it’ll make your dish richer and more flavorful.
– Mix up a batch of pancakes or waffles using a recipe that calls for buttermilk – they’ll be extra light and fluffy.
Add some blueberries or chocolate chips to the batter before cooking for an even tastier treat!
Cultured Buttermilk Vs Buttermilk
There are two types of buttermilk – cultured and traditional. Cultured buttermilk is made by adding bacteria to milk and allowing it to ferment. Traditional buttermilk is a by-product of butter making and has a sour, tangy flavor.
It is also thicker than cultured buttermilk.
Conclusion
Cultured buttermilk is often used as a marinade for fried chicken because of its tangy flavor and ability to tenderize the meat. However, many people are unsure if it is actually necessary to use cultured buttermilk or if plain old milk will do the trick just as well.
It turns out that cultured buttermilk does have some advantages over regular milk when it comes to frying chicken.
The lactic acid in the cultured buttermilk helps to break down the proteins in the chicken, making it more tender and flavorful. Additionally, the fermentation process gives the buttermilk a slightly thicker consistency which helps keep the breading on the chicken from falling off during frying.
So, if you’re looking for perfectly tender and delicious fried chicken, reach for the cultured buttermilk next time you’re at the grocery store.
