Buttermilk is lightly acidic. Soaking the chicken overnight in buttermilk helps tenderize it, and the chicken stays tender when you fry it. Many recipes call for frying chicken in a cast iron frying pan. Sometimes we use one of our trusty cast iron pans, and sometimes a hard anodized aluminum pan.
Hereof,What does buttermilk do to chicken?
Marinating chicken in buttermilk produces tender and moist meat and adds flavor. The buttermilk works as a tenderizer and makes the breadcrumb mixture stick to the chicken.
Considering this,What can I add to milk to soak pork chops?
For the fullest flavor, add some salt as well. You can also try adding crushed or chopped garlic to your milk marinade. Aromatic spices such as paprika, cayenne or other dried hot peppers, cumin and crushed or ground peppercorns also work well.
Also to know is,Why is it good to soak chicken in buttermilk?
Soaking in buttermilk or another fermented milk product can assist in making the perfectly tender and juicy fried chicken. The acids and enzymes in milk work to break down the proteins in the chicken before cooking giving a tender and delicious piece of meat.
Which is better for pork chops brined or marinated?
To recap, the effects of brining are: Pork chops marinated or brined in buttermilk are more flavorful, tender, and juicy. The buttermilk infuses flavor, while the acidity and calcium break down the protein rendering it more tender. The reserve osmosis process by the brine keeps the meat juicy. As you can imagine, brining is a long process.