Gail,
I knew with the buttermilk being thicker than regular milk it would make
the flour, stick more heavier, therefore, causing more crunchier chicken.
I went to the net and found this which gives some more ways things to dip
your chicken in for different tastes. Dip and any of the suggested things
below and then in flour, for a variety of different tastes for your fried
chicken.
Off the net it said: In most fried chicken recipes it calls for the chicken
to marinate in milk or buttermilk for several hours before flouring and
frying it. What does the milk or buttermilk DO? Is it necessary? Could I use
something else...broth, juice, vinegar? Will the results be the same or does
it have to be dairy to be good?
Answer:
the buttermilk is used to tenderize, or soften, the chicken. I usually don't
marinate it, I just dip it into the liquid.
it also helps the flour stick to the outside of the chicken so you get a
thicker coating.
I have used many other things besides buttermilk. some suggestions are
regular milk, egg, honey (mix 1/4 cup honey with 1/4 cup water), ranch
dressing, Italian salad dressing, balsamic vinegar. They each will add a
slightly different taste to the food. my family really enjoys the honey
fried chicken.
Katie
I can't do it never yet accomplished anything.
I will try has accomplished wonders
----- Original Message -----
From: "gail johnson" <[email protected]>
To: <[email protected]>
Sent: Sunday, July 11, 2010 10:07 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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