Did you know that you might already have some simple things in your fridge that you can use to marinate your chicken? Milk is a great marinade. It helps tenderize chicken and creates a juiciness to your meat. This recipe marinades the chicken for delicious flavor, thread it onto skewers and grill it up. Make the sesame brittle for a crunch, and the yummy green sauce. This is popping with flavor and is such a good summer recipe.
Soaking chicken in milk before cooking is an age-old technique used by home cooks and professional chefs alike. But why exactly do we soak poultry in milk? What does this process do to the texture and flavor of chicken? In this article we’ll explore the science, benefits, and best practices for soaking chicken in milk.
The Science Behind Soaking Chicken in Milk
Soaking raw chicken in milk may seem strange, but there is good science behind it. Milk contains lactic acid, an acidic compound that naturally makes meat tender. The lactic acid breaks down tough collagen proteins in the chicken, making it more tender after cooking.
Additionally, milk contains natural enzymes like cathepsin D that further break down muscle fibers in poultry. The calcium in milk aids this enzymatic process. Together, the lactic acid and enzymes in milk literally soften and “pre-digest” the chicken at a molecular level.
Soaking also allows components like calcium, vitamin B12, and other water-soluble nutrients in the milk to be absorbed into the chicken. This enhances the nutritional value of the final dish.
The Benefits of Soaking Chicken in Milk
So what are the real benefits of letting chicken soak in milk? Here are some of the main reasons chefs do it:
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Increased Tenderness – As explained above, the primary benefit is increased tenderness and a softer texture, especially in typically tough cuts of chicken.
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Added Moisture – Soaking in milk hydrates the chicken, infusing it with moisture for a juicier end result.
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Milder Flavor – The milk helps mellow out strong “gamey” flavors that can be present in certain types of chicken.
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Velvety Texture—When cooked right, milk-soaked chicken can be very smooth, like velvet. The milk proteins essentially coat the fibers.
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Buttery Flavor – Subtle dairy nuances are imparted into the chicken, adding a pleasant buttery or creamy note to the meat.
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Versatility: Chicken that has been marinated in milk tastes great in a lot of different types of food, such as casseroles, curries, fried chicken, roasts, and more.
Best Practices for Soaking Chicken in Milk
To properly soak chicken in milk, follow these tips:
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Use Cold Milk – Make sure milk is thoroughly chilled before adding raw chicken. Cold milk slows bacterial growth.
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Cover Fully – Submerge the chicken fully in the milk. All surfaces should be coated.
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Refrigerate – Store the soaking chicken covered in the fridge at 40°F or below.
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Time It Right – For maximum tenderizing effects, soak for at least 4 hours but no more than 24 hours.
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Use Fresh Milk – Don’t reuse milk after soaking raw chicken in it. Discard it after a single use.
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Pat Dry – Pat chicken dry with paper towels before cooking to remove excess milk.
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Season Well – Make sure to season soaked chicken additionally before cooking.
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Cook Properly – Cook soaked chicken to an internal temperature of 165°F to eliminate any bacteria.
Types of Milk for Soaking Chicken
The most commonly used milk varieties for soaking chicken are:
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Whole Milk – The classic choice, whole milk deeply tenderizes chicken.
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Buttermilk – Tangy buttermilk adds flavor and has an even stronger tenderizing effect.
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Yogurt – Plain yogurt also tenderizes well but imparts a unique tang.
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Powdered Milk – Reconstituted powdered milk tenderizes similar to fresh milk.
For the strongest results, cultured milk products like buttermilk and yogurt are ideal. Their additional lactic acid gives them greater tenderizing power over regular milk. Powdered milk is a convenient substitute. Non-dairy milks usually do not have the same tenderizing impact.
Soaking Chicken in Milk vs. Buttermilk
Buttermilk is frequently used specifically for soaking chicken. How does it compare to regular milk?
Buttermilk has a thicker, tangier consistency along with a higher lactic acid content. This gives it a more powerful tenderizing effect on chicken. The thicker buttermilk also adheres better to chicken skin.
Regular milk produces a milder flavor that may be desirable depending on the dish. Buttermilk imparts a distinctive tangy flavor. Ultimately, they both successfully tenderize chicken, so it comes down to personal preference.
Common Chicken Dishes Using Milk-Soaked Chicken
Here are some classic recipes that benefit from milk-soaked chicken:
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Southern Fried Chicken – The traditional method uses buttermilk for maximum crispness and juiciness.
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Chicken Marsala – Milk-soaked chicken has perfect tenderness for this Italian classic.
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Chicken Tikka Masala – Marinating chicken in yogurt and spices is traditional for this Indian dish.
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Chicken Paprikash – Hungarian paprikash is sublime with velvety milk-soaked chicken.
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Chicken Casserole – Tender casserole chicken is easily shredded after soaking in milk.
Any recipe that calls for poached, braised, roasted or fried chicken can benefit from a preliminary milk soak. The effects are most dramatic in dishes where perfectly tender chicken is the highlight.
Safety Tips for Handling Raw Chicken
When soaking raw chicken, food safety is paramount. Here are some key safety guidelines:
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Wash hands and surfaces thoroughly before and after handling raw chicken.
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Use a separate container just for soaking raw chicken.
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Store soaked chicken properly covered in the fridge at 40°F or below.
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Cook soaked chicken within 1-2 days until it reaches an internal temperature of 165°F.
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Do not reuse marinade after soaking raw chicken in it. Discard it.
Following basic food safety protocols removes any risks and ensures soaking chicken in milk is a healthy cooking method.
The Takeaway on Soaking Chicken in Milk
At first glance, the idea of soaking raw chicken in milk may seem odd. However, this technique has very solid science and culinary benefits behind it. The lactic acid naturally tenderizes chicken, creating a smoother texture and easier eating experience. While buttermilk and yogurt work best, even regular milk can transform the tenderness of chicken. With proper handling, soaking chicken in milk is an easy trick to upgrade homemade or gourmet dishes.
How to Make Chicken Thigh Marinade
- Put all the ingredients for the chicken marinade in a medium bowl and mix them together with a whisk. Add all the chicken thigh pieces to the marinade and toss to coat. Set aside for 30 minutes on the counter or an hour in the fridge.
- Warm the oven up to 275F and put parchment paper on a small baking sheet. Mix the honey, olive oil, salt, pepper, garlic powder, and sesame seeds together in a bowl. Spread out on the baking sheet. Bake for 15 to 20 minutes (or up to 30 minutes), or until golden brown and crispy. Set aside to cool.
- Toast the cumin seeds in a small pan over medium heat for three to four minutes, or until they smell good.
- Put the garlic and jalapeño in a food processor and pulse it a few times to make small pieces.
- After that, add the salt, cilantro, parsley, chili flakes, and cumin seeds that have been toasted. Pulse until everything is finely chopped. On low speed, drizzle in the olive oil until combined. Taste it and add more salt or chili flakes for more heat if you want.
- Let the green sauce sit in the refrigerator.
- Place the chicken that has been marinated on the skewers, making sure that any extra marinade drips off. Spread the chicken out evenly on the skewers.
- On the grill outside, heat it to about 400F, which is medium-high heat. When the grill is hot, put the skewers on it and cook, turning them over every so often, for about 10 to 15 minutes, or until they are cooked through (165F internal temperature) and well browned. Remove from the grill and let rest for 5 minutes.
- Heat the oven to 375F on the grill pan or in the oven. Once the oven is ready, heat the grill pan over medium-high heat. When the grill pan is hot, put the skewers on it and cook for 4 to 5 minutes. Then flip them over and cook for another 4 to 5 minutes. You may need to do this in batches. Put on a baking sheet and finish cooking in the oven until the internal temperature reaches 165F.
- After the chicken has cooled, mix the Greek yogurt with the green herb sauce. Put the chicken skewers on a platter and then cover them with sauce. Break up pieces of sesame brittle and put them on top of and next to the skewers as a garnish. Add fresh herbs and enjoy!
Tips and Tricks
- Soaking: You should let the chicken breasts soak in the sauce for at least 30 minutes. The chicken is easy to prepare ahead of time and can be kept in the fridge until it’s time to grill.
- For an extra tang, try buttermilk. Any milk will work for this recipe, but buttermilk is great for adding to chicken thighs.
- Season: You don’t want to soak your chicken in milk alone; add the other spices too for a really tasty chicken.
- Pat Dry: After letting the chicken breasts soak in milk for a while, take them out and pat them dry with paper towels. This makes the sear better whether you’re grilling or pan-frying and helps the food brown evenly.
If you like this Chicken Thigh Marinade, try one of my other marinades:
- Chicken: If you’d rather have white meat than dark, switch the chicken thighs for chicken breasts.
- Seasoning: You can add any herbs and spices you like to the marinade.
- Milk: I used regular milk for this recipe, but you can use plant-based milks, cream, or even buttermilk.
- When it comes to jalapenos, you can use less or none at all if you don’t like spicy food. You can also make a sauce with herbs instead.
Why do you soak chicken in milk before frying?
FAQ
What does soaking chicken in milk do?
Soaking chicken in milk, particularly buttermilk, tenderizes the meat and helps it retain moisture during cooking. Since milk has lactic acid, it breaks down the proteins in the chicken. The proteins in milk also help to keep the chicken moist.
Do you rinse meat after soaking in milk?
Recommendations: Timing: Soak the meat for a few hours or overnight, but avoid soaking for too long (typically no more than 24 hours) to prevent the meat from becoming mushy. Rinsing: After soaking, it’s often recommended to rinse the meat to remove any residual milk or vinegar before cooking.
How long is it safe to marinate chicken in milk?
How long should I let the chicken soak in a milk-based marinade? Well, for tenderizing, at least two hours is best. You can pre-prepare this chicken in the marinade and leave in the fridge overnight (8-12 hours), just avoid soaking for longer than 24 hours as you don’t want your chicken to get mushy.
Why do people put their chicken in milk?
This Italian poaching method (also works for pork) makes the meat more tender. The science behind it isn’t fully understood, but it seems that the lactic acid and calcium penetrate the meat better than other liquids and make it more tender.