This simple yet delicious chicken marinade does two things well. It tenderises the chicken breasts, which prevents them from drying out during cooking. It also imparts delicious flavour of lemon, garlic and smoked paprika. This marinade recipe is ideal for grilling or oven baking!.
The grilling season is here and we couldn’t be happier. Yay, for lighter meals cooked outside, fresh produce and summer holidays!.
Burgers are great but most of the time I find myself wanting something a bit lighter. If you like grilled chicken as much as I do, you’ll want to know how I cook chicken breasts over fire so they are tender and juicy.
Marinating chicken in buttermilk is a time-tested technique that results in exceptionally moist, tender and flavorful meat. But what exactly does the buttermilk do to the chicken on a molecular level? And what are the benefits of using this simple marinade? Let’s take a closer look at the science behind marinating chicken in buttermilk.
How Buttermilk Tenderizes Chicken
The key component in buttermilk that helps tenderize chicken is lactic acid. Lactic acid is a mild acid that is produced by the fermentation of lactose in milk.
When buttermilk is added to raw chicken, the lactic acid breaks down some of the tough muscle fibers and connective tissue. To do this, it breaks down the proteins that make up these tissues and fibers.
The lactic acid doesn’t fully denature the proteins like stronger acids such as vinegar or lemon juice would. It only partially unravels them, allowing the proteins to retain their ability to hold moisture.
The Role of Calcium
In addition to lactic acid, buttermilk contains calcium ions. In the chicken’s muscle fibers, these calcium ions turn on enzymes that help tenderize the meat even more.
So the combination of lactic acid and calcium in buttermilk provides a two-pronged approach to effectively tenderizing chicken without over-denaturing the proteins.
Enhanced Moisture Retention
The partially denatured proteins in buttermilk-marinated chicken are better able to trap and hold moisture. This results in meat that is succulent and juicy even after cooking.
Without the buttermilk marinade, the proteins would squeeze out moisture much more easily when exposed to heat. The lactic acid allows them to retain and seal in moisture.
Tangy Flavor
Along with making the chicken tender and moist, buttermilk also imparts a subtle tangy flavor. This comes from the lactic acid which provides a mild sourness and brightness.
The tangy flavor of buttermilk pairs especially well with fried chicken or chicken cooked on the grill. It balances beautifully with the richness of the meat.
Ideal Marinating Time
To achieve the full tenderizing and moisturizing benefits of buttermilk, the chicken should marinate for 4 to 24 hours.
In about 4 hours, enough lactic acid will have seeped into the meat to make a clear difference in how tender it is.
Marinating longer than 24 hours can sometimes start to result in mushy chicken, so sticking within the 4 to 24 hour window is ideal.
Choosing the Right Buttermilk
Buttermilk that has been cultured is better than milk that has been mixed with vinegar or lemon juice. The store-bought cultured variety has the most lactic acid and calcium, which are needed to make the chicken tender.
However, in a pinch you can make your own quick buttermilk substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk. Let it sit 5 minutes before using.
Extra Flavor Boosters
While buttermilk alone does wonders for chicken, you can also add extra flavor to your marinade. Try mixing in herbs, spices, garlic, onion, hot sauce – anything your taste buds desire!
Some classic additions include dried oregano or thyme, cayenne pepper, paprika, salt, pepper and minced garlic. Get creative and make it your own.
Best Chicken Cuts to Use
The buttermilk marinade technique works great for any cut of chicken – breasts, thighs, drumsticks, wings, etc. Both bone-in and boneless cuts benefit from the tenderizing effect.
Chicken breasts in particular often end up dry without proper marinating. Buttermilk helps ensure they stay juicy and flavorful.
Cooking Methods
You can cook buttermilk marinated chicken using just about any cooking method including baking, frying, grilling, sautéing or air frying.
Frying is a popular option as the buttermilk helps seal in moisture while the chicken gets crispy on the outside. But healthier options like baking, grilling or air frying work great too.
The buttermilk marinade helps ensure tender, succulent chicken no matter which cooking method you choose.
Freezing Marinated Chicken
For convenience, you can even freeze raw chicken in a buttermilk marinade. Allow the chicken to marinate first, then wrap tightly and freeze.
The frozen buttermilk marinade will continue tenderizing the chicken. Thaw in the refrigerator before cooking as usual.
Moist and Tender Chicken Every Time
Marinating poultry in buttermilk is one of the simplest and most effective ways to guarantee tender, juicy chicken with every cut. With just a few basic ingredients, you can infuse your chicken with flavor and moisture it would never achieve on its own.
Give your next chicken dish a buttermilk bath and taste the difference for yourself! Your chicken will be moist and tender with a subtle tang that takes it to the next level.
4 Ingredient Chicken Marinade
Marinade is a liquid mixture that is meant to tenderize meats and add flavor while also making them taste better.
The marinade recipe I am sharing today is quite special if not slightly unusual. It is buttermilk based.
Buttermilk is a magic ingredient because it makes the chicken tender and juicy, which is very important when cooking on a grill over high heat.
How long can I marinate chicken for?
I recommend marinating chicken overnight for best flavour, always in the fridge. 2 hours is the shortest amount of time, in which the chicken will still benefit from this marinade.
You should never marinate chicken longer than for 2 days according to food safety guidelines.
How to Buttermilk Brine Chicken
FAQ
What does soaking chicken in buttermilk do for it?
Chefs soak fish and hens in buttermilk for several reasons: Tenderization: Buttermilk contains lactic acid, which helps to break down proteins in the meat, making it more tender. This is particularly beneficial for tougher cuts of meat or fish.
How long can you marinate raw chicken in buttermilk?
The USDA says that chicken can be soaked in buttermilk for up to 48 hours, but we don’t agree. For this dish, twelve hours is more than enough time, and we think it should be closer to six to eight hours. Put it in before lunch, and it’s ready for dinner.
Does buttermilk change the texture of chicken?
Marinating your chicken in buttermilk not only adds tangy flavor, it helps tenderize the meat and the acidity ensures a crispy exterior.
Does marinating chicken in buttermilk add any flavor?
Buttermilk – Our tenderizing secret weapon. The lactic acid breaks down the meat just enough to make it extra juicy while adding a subtle tang. Oil made from olives helps the flavors get deep into the chicken and helps the skin get golden and crispy.