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Soak chicken in buttermilk?

GeoduckGeoduck Posts: 76
edited November -1 in EggHead Forum
Why? My daughter did this recently and I thought the chicken had a slimy texture; I couldn't finish the first piece. Tried it again the next day, cold, and it was very good. What is the purpose of using buttermilk and is "slimy" a usual result?


  • civil eggineercivil eggineer Posts: 1,547
    I would guess it is a marinade being acidic. I have never tried it but many restaurants use a buttermilk dip before breading chicken.
  • Lawn RangerLawn Ranger Posts: 5,466
    BTW, the recipe I was recently reading instructs to shake off excess buttermilk and pat dry before beginning the flouring process.
  • GeoduckGeoduck Posts: 76
    Lawn Ranger - thanks for the link. My guess is that she let it soak too long.
  • 'Q Bruddah'Q Bruddah Posts: 739
    Are you a transplant from the PNW? The handle Geoduck makes me ask. Do they have geoducks in Virginia?
  • buttermilk is naturally a little more viscous (i hate to say "slimy"). most times after soaking it is breaded, and the milk allows the breading to stick. if it's done without anything but the buttermilk and some spices, i would think it might feel slimy.
  • grantmxgrantmx Posts: 7
    I grill tandoori chicken and you need to soak it in yogurt for about an hour in order to tenderize the meat. If you cook it at a hot enough temp, it shouldn't matter.
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