Fried Chicken > Can you use cultured buttermilk for fried chicken

Can You Use Cultured Buttermilk for Fried Chicken?

Cultured buttermilk is a great substitute for regular buttermilk when making fried chicken. The two types of buttermilk are quite similar and using cultured buttermilk will result in very tasty fried chicken.

Can You Use Cultured Buttermilk for Fried Chicken?

Yes, absolutely you can use cultured buttermilk in place of regular buttermilk when making fried chicken. Cultured buttermilk will give you delicious, tender and flavorful fried chicken with a crispy crust.

The main difference between regular buttermilk and cultured buttermilk is that cultured buttermilk has been fermented with lactic acid bacteria, giving it a thicker texture and tangier taste. But these differences actually make cultured buttermilk an ideal substitute for frying chicken.

The thickness of cultured buttermilk allows it to really coat and adhere to the chicken, ensuring the breading sticks well. The tangy flavor imparted by the culturing process gives the fried chicken a more complex, rich taste. And the acidic nature of cultured buttermilk tenderizes the chicken meat, so you end up with juicy, fall-off-the-bone fried chicken.

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Additionally, the culturing process boosts the milk proteins in buttermilk, which promotes better browning and a crispy crust when fried. So you get juicy, tender chicken on the inside and ultra crispy, craggy coating on the outside.

Cultured buttermilk is also readily available at most grocery stores, making it an accessible and convenient option. You can use it in the exact same way as regular buttermilk when breading and frying chicken. Simply soak pieces in cultured buttermilk before dredging in flour and breadcrumbs.

What is Cultured Buttermilk?

Cultured buttermilk is buttermilk that has been fermented with lactic acid bacteria, giving it a tangy taste. The culturing process thickens the buttermilk slightly compared to traditional buttermilk. Both cultured buttermilk and regular buttermilk have a creamy texture and acidic taste that helps tenderize and add flavor to fried chicken.

The main difference between the two is that cultured buttermilk is thicker and tangier in flavor thanks to the fermentation process. But these differences are minor when it comes to using buttermilk for fried chicken.

Benefits of Using Cultured Buttermilk for Fried Chicken

There are a few key reasons why cultured buttermilk works well as a substitute:

    • The thickness coats the chicken well and adheres the coating mixture to the meat.
    • The tangy flavor is imparted to the chicken, enhancing the overall taste.
    • The acidity in cultured buttermilk tenderizes the chicken so it turns out juicy and tender when fried.
    • The culturing gives buttermilk a boost in the milk proteins that improve browning during frying.
    • Cultured buttermilk is readily available at most grocery stores, making it an accessible option.

How to Use Cultured Buttermilk for Fried Chicken?

Using cultured buttermilk for fried chicken is just as easy as using regular buttermilk:

    • Set up your breading station – seasoned flour, buttermilk soak, and breadcrumb coating.
    • Soak chicken pieces thoroughly in cultured buttermilk, ensuring it coats all surfaces. Let sit for at least 20 minutes.
    • Dredge soaked chicken in the flour mixture, shaking off any excess.
    • Dip chicken back into the buttermilk, followed by the breadcrumb mixture, pressing to adhere.
    • Let breaded chicken sit 5-10 minutes before frying until golden brown.

The slight tang and thickness of cultured buttermilk will come through and enhance the flavor of the fried chicken. Enjoy your crunchy, juicy and delicious fried chicken!

FAQs
Can I use cultured buttermilk instead of buttermilk for fried chicken?

Yes, cultured buttermilk can absolutely be used in place of regular buttermilk when making fried chicken. The culturing process gives cultured buttermilk a thicker, tangier flavor that works great to adhere breading and tenderize the chicken. It will impart more complexity of flavor in the fried chicken compared to regular buttermilk. You can substitute cultured buttermilk 1:1 for buttermilk in any fried chicken recipe.

Can you use cultured buttermilk for buttermilk pancakes and baked goods?

Absolutely! Cultured buttermilk makes an excellent substitute for regular buttermilk in any recipe or application. The tangy flavor of cultured buttermilk is great in pancakes, biscuits, cornbread and more.

The culturing process gives it a boosted tangy, creamy flavor while still maintaining the acidity and texture of buttermilk. You can use cultured buttermilk 1:1 in place of regular buttermilk in recipes for pancakes, biscuits, dips, dressings, baking, and more. It will add a boost of tangy richness.

What else can you use cultured buttermilk for besides frying chicken?

Cultured buttermilk works great in marinades, salad dressings, smoothies, and to make creamy dips or chowders. The tangy flavor and creamy texture also makes it a tasty drink on its own!

What can you do with cultured buttermilk?

Cultured buttermilk is a versatile ingredient that can be used in a wide variety of recipes beyond just fried chicken. The tangy, creamy properties of cultured buttermilk make it great for salad dressings, dips, smoothies, baked goods, and marinades. You can also drink cultured buttermilk straight as a refreshing beverage. It adds a nice tangy flavor burst to many dishes.

What is the difference between cultured buttermilk and regular buttermilk?

The main difference between regular buttermilk and cultured buttermilk is that cultured buttermilk goes through a fermentation process with lactic acid bacteria. This culturing gives it a thicker texture and tangier, more complex flavor compared to regular buttermilk. But the two are quite similar and cultured buttermilk can be substituted 1:1 for regular buttermilk in any recipe.

 

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