The answer to this question depends on your desired outcome and the recipe you’re following. While soaking chicken in buttermilk or other marinades is a common practice, it’s not always necessary. Here’s a breakdown of the pros and cons of soaking chicken before frying:
Pros:
- Tenderizes the meat: Soaking chicken in buttermilk or a brine helps break down the muscle fibers, resulting in a more tender and juicy finished product. This is especially beneficial for tougher cuts of chicken, such as breasts or thighs.
- Enhances flavor: Marinades infuse the chicken with additional flavor, adding depth and complexity to the finished dish.
- Improves browning: The acidity in buttermilk or other marinades can help the chicken brown more evenly and achieve a crispy crust.
- Adds moisture: Soaking the chicken in a liquid helps retain moisture during the frying process, preventing it from drying out.
Cons:
- Time-consuming: Soaking chicken can take several hours, which may not be feasible for everyone.
- Can alter the texture: Some people find that soaking chicken can make it slightly mushy or spongy.
- Not always necessary: For certain recipes, such as those that use a wet batter, soaking may not be necessary.
Alternatives to soaking:
- Brining: Brining is a similar process to soaking, but it uses a salt-water solution instead of buttermilk or other marinades. Brining can also help tenderize the chicken and add moisture.
- Dry rubs: Dry rubs are a good option for adding flavor without the need for soaking. They can be applied to the chicken just before frying.
- Wet batters: Wet batters are a mixture of flour, eggs, and milk or buttermilk. They can help create a crispy crust, but they may not be as effective as soaking in terms of tenderizing the chicken.
Ultimately, the decision of whether or not to soak chicken before frying is up to you. Consider the factors mentioned above and choose the method that best suits your needs and preferences.
Here are some additional tips for frying chicken:
- Use a high-smoke point oil: This will prevent the oil from burning and smoking, which can affect the flavor of the chicken.
- Heat the oil to the correct temperature: The ideal temperature for frying chicken is between 350-375 degrees Fahrenheit.
- Don’t overcrowd the pan: This will lower the oil temperature and make the chicken greasy.
- Cook the chicken until it is golden brown and cooked through: The internal temperature of the chicken should reach 165 degrees Fahrenheit.
- Let the chicken rest before serving: This will allow the juices to redistribute, resulting in a more tender and flavorful chicken.
By following these tips, you can ensure that your fried chicken is crispy, juicy, and delicious.
Here are some additional resources that you may find helpful:
- Four Secrets to Improving Any Fried Chicken Recipe: https://www.seriouseats.com/four-secrets-for-better-fried-chicken
- Traditional Southern Fried Chicken Recipe: https://iheartrecipes.com/traditional-southern-fried-chicken-recipe/
Instructions for cooking fried chicken
- Make sure that the chicken is nice and clean.
- Add 2 tablespoons salt, 4 tablespoons sugar, and 8 cups cold water.
- Stir until the salt and sugar dissolve.
- Transfer the sugar, salt, and water brine into the bowl or container holding the chicken.
- Make sure that the chicken is covered with brine.
- Cover the bowl/container, then place in the refrigerator overnight
- Do not rinse the chicken; instead, drain the brine from the bowl.
- After putting the chicken in a big bowl, cover it completely with the hot sauce.
- Next, mix together all of the seasonings, cornstarch, and all-purpose flour.
- After adding the chicken wings to a large freezer bag, pour the flour mixture into it.
- Shake the bag until all of the flour coats the chicken thoroughly.
- After taking the chicken out of the bag, shake off any remaining flour.
- To make sure the flour sticks, let the chicken sit for about 15 minutes before frying.
- Now fill a large skillet with oil and heat it to 350–375 degrees Fahrenheit.
- Gently add the chicken and cook it until it’s golden brown and cooked through.
- Place the chicken on a paper towel lined plate.
- Serve and enjoy!
Is flour or cornstarch better for fried chicken?
The flour and cornstarch combination produces a nice crispy crunchy breading, so I really use both! You won’t want to try any other breading after you try this one, I guarantee it. Seasonings are added to the breading along with flour and cornstarch. Seasoning salt, black pepper, poultry seasoning, onion powder, garlic powder, and cayenne peppers are the seasonings that are used.
Why you should (almost) always brine your chicken
FAQ
Should you soak chicken in water before frying?
How long should you soak chicken in milk before frying?
How long should chicken sit before frying?
Should you soak chicken in milk before frying?
When it comes to preparing fried chicken, soaking the meat in a milk bath is a popular technique that many people swear by. The process involves marinating the chicken in buttermilk or regular milk, which is believed to help tenderize the meat and give it a juicy, flavorful taste. But how long should you soak chicken in milk before frying it?
Is it healthy to eat fried chicken?
It is okay to eat fried chicken once in a while. However, processing fried chicken with the deep-frying method makes this food contain a lot of fat. Consuming that food in excess and continuously can increase the potential for obesity.
How long should you soak chicken?
In general, it is recommended to soak the chicken for at least 30 minutes, but some recipes call for as long as 24 hours. The longer you soak the chicken, the more tender and flavorful it will become. However, it is important to avoid soaking the chicken for too long, as this can result in an overly soft texture and an undesirable taste. 1.
Should you rinse chicken after soaking in milk?
It is not necessary to rinse the chicken after soaking it in milk, as the milk will not leave behind any unpleasant flavors or residues. In fact, rinsing the chicken can remove the flavorful marinade that has been absorbed into the meat, resulting in a less tasty dish.