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Soak chicken in buttermilk?
Geoduck
Posts: 76
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?
Susan
Susan
Comments
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I would guess it is a marinade being acidic. I have never tried it but many restaurants use a buttermilk dip before breading chicken.
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BTW, the recipe I was recently reading instructs to shake off excess buttermilk and pat dry before beginning the flouring process.
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Lawn Ranger - thanks for the link. My guess is that she let it soak too long.
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Susan,
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.
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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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