Chicken on The Run
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Chef dumb question but do you soak chicken with the skin on in buttermilk also. I really like the chicken on the run and want to “expand my horizons” with chicken. I cant wait till this fall and try it on grouse.
kyle Not dumb at all. In fact it is better soaked with the skin on. Much harder to adhere the breading without the skin.
For skinless, it is best to dust it with corn starch, quick dip in buttermilk, then breading. No soaking is what I find better.
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kyle Not dumb at all. In fact it is better soaked with the skin on. Much harder to adhere the breading without the skin.
For skinless, it is best to dust it with corn starch, quick dip in buttermilk, then breading. No soaking is what I find better.
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kyle Not dumb at all. In fact it is better soaked with the skin on. Much harder to adhere the breading without the skin.
For skinless, it is best to dust it with corn starch, quick dip in buttermilk, then breading. No soaking is what I find better.
Chef thanks for the info. I guess I’ll be trying the buttermilk with my chicken on the run.
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Chef my wife allergic to milks but can use alternates like coconut milk. You think there is something in the buttermilk or is it just the thickness that makes a good liquid to use?
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Chef my wife allergic to milks but can use alternates like coconut milk. You think there is something in the buttermilk or is it just the thickness that makes a good liquid to use?
samspade The acidity in the buttermilk helps break down the meat in some way and adds moisture to the meat, that is why I like to let chicken sit in it over night. Then of course it being thicker it really sticks to the meal well when you roll it in flour. This fried chicken I let it sit in buttermilk and just rolled in flour: https://www.instagram.com/p/CGOU50SliTt/
Now you can “make” buttermilk if you don’t have it on hand, I am sure you can find a recipe for buttermilk using alternative milks, but it may not work out the best. You don’t know until you try. I know you can mix vinegar and also use lemon juice to make buttermilk at home, I know from experience it’s not the same.
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Chef my wife allergic to milks but can use alternates like coconut milk. You think there is something in the buttermilk or is it just the thickness that makes a good liquid to use?
samspade The viscosity has something to do with it. Coconut milk is acidic, not as much as buttermilk, but still acidic.
Since it is thinner, what I would do is add a teaspoon of cornstarch or the chicken on the run, not to make a batter, but just to thicken it a bit.
Could also offset it being thinner by dusting it in cornstarch first, then coconut milk.
Let us know how it works.
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Chef my wife allergic to milks but can use alternates like coconut milk. You think there is something in the buttermilk or is it just the thickness that makes a good liquid to use?
samspade I’ve used whole milk with apple cider vinegar as a substitute for buttermilk when I couldn’t get it. Not sure how that would affect almond milk, but like Chef said, part is the thickness of the buttermilk. My dad used to drink buttermilk. Im not sure how, but he loved the stuff. Growing up, not to much was fried in our house without it.
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Well guess I’ll order some up and try it
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although it is not thick I have used powered buttermilk in different things and keep a container of it on hand all the time
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samspade I’ve used whole milk with apple cider vinegar as a substitute for buttermilk when I couldn’t get it. Not sure how that would affect almond milk, but like Chef said, part is the thickness of the buttermilk. My dad used to drink buttermilk. Im not sure how, but he loved the stuff. Growing up, not to much was fried in our house without it.
GWG8541 Buttermilk was a staple in our house growing up. I can drink that stuff and enjoy it, no issues but I know not everyone does. I use it a lot in cooking because it is a staple in my fridge, maybe it is a comfort food thing.
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GWG8541 Buttermilk was a staple in our house growing up. I can drink that stuff and enjoy it, no issues but I know not everyone does. I use it a lot in cooking because it is a staple in my fridge, maybe it is a comfort food thing.
YooperDog its in my fridge, but I don’t drink it. To be fair, I don’t drink regular milk either unless its at the bottom of a cereal bowl.
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GWG8541 Buttermilk was a staple in our house growing up. I can drink that stuff and enjoy it, no issues but I know not everyone does. I use it a lot in cooking because it is a staple in my fridge, maybe it is a comfort food thing.
YooperDog both my parents drank it and loved it but I found out it was not for me. For cooking only in my house.
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YooperDog both my parents drank it and loved it but I found out it was not for me. For cooking only in my house.
cdavis yep, thats me. My Mom never drank it, but my Dad loved it. I just picked up some today for fried Okra tomorrow.
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|Chicken-On-The-Run-Marinade and |Chicken-On-The-Run-Breading for the win!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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But how is the chicken running…
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But how is the chicken running…
HerbcoFood Trying to escape but not successful.
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Tex_77 looks great
as all your stuff does.
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