Let me take a crack at answering this question.
Because buttermilk has all the actual milk products removed, what remains is
the cultured butter cream.
This results in a thick milk product that will therefore enable coating (as
used on chicken in this case) to stick and yet seal in moisture.
And there are 2 bonuses to using buttermilk:
caloric content is much reduced. One glass of buttermilk contains only
roughly 70 calories.
#2 It provides the food in which it is used a much richer taste and a
moister, more bite-down type of texture.
Hope I'm barking up the right tree here in answering this question.
CB: The Old Leather Bat
----- Original Message -----
From: "gail johnson" <[email protected]>
To: <[email protected]>
Sent: Sunday, July 11, 2010 11:07 AM
Subject: Re: [CnD] The Crispiest Chicken Fingers At Home
why does butter milk work for crispy chicken and not regular milk?
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