Chicken on The Run
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We use the air fryer alot and had ssme trouble with it dripping and then leaving a burt taste. Oil and dry rub works well but just dont get the fried chicken texture you get with deep fryer or pan
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Chef what does the buttermilk do, does it keep the chicken moist or add another layer of flavor?
kyle the big thing is the acid in it helps to tenderize the chicken, it also helps some with moisture.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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kyle the big thing is the acid in it helps to tenderize the chicken, it also helps some with moisture.
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Chef what does the buttermilk do, does it keep the chicken moist or add another layer of flavor?
kyle It tenderizes the chicken and adds a binding agent to the breading. Old trick of the south. As the great actress Minny Jackson said: Minnie don’t burn fried chicken!
I should have added that I did all this with boneless skinless chicken breast.
After I finished that, I did do some skin on wings. They came out very crispy and over the top.
The seasoning level is very mild, and my wife loves it. It will be what I serve as chicken strips for the kids at my catering. For me, I add cayenne pepper to the buttermilk and a bit of seasonings to the breading.
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kyle the big thing is the acid in it helps to tenderize the chicken, it also helps some with moisture.
Tex_77 Soaking chicken in buttermilk overnight is the only way fried chicken should be had.
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kyle It tenderizes the chicken and adds a binding agent to the breading. Old trick of the south. As the great actress Minny Jackson said: Minnie don’t burn fried chicken!
I should have added that I did all this with boneless skinless chicken breast.
After I finished that, I did do some skin on wings. They came out very crispy and over the top.
The seasoning level is very mild, and my wife loves it. It will be what I serve as chicken strips for the kids at my catering. For me, I add cayenne pepper to the buttermilk and a bit of seasonings to the breading.
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kyle It tenderizes the chicken and adds a binding agent to the breading. Old trick of the south. As the great actress Minny Jackson said: Minnie don’t burn fried chicken!
I should have added that I did all this with boneless skinless chicken breast.
After I finished that, I did do some skin on wings. They came out very crispy and over the top.
The seasoning level is very mild, and my wife loves it. It will be what I serve as chicken strips for the kids at my catering. For me, I add cayenne pepper to the buttermilk and a bit of seasonings to the breading.
Chef my wife likes the captains bay seasoning on her chicken
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craigrice Is that like old bay?
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Chef it is very similar the old bay, captains bay is from Walton’s and has a little better flavor imho
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Chef it is very similar the old bay, captains bay is from Walton’s and has a little better flavor imho
craigrice Didn’t know about that seasoning. Thanks, I could see how that would be similar to how some people prepare blackened foods.
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kyle It tenderizes the chicken and adds a binding agent to the breading. Old trick of the south. As the great actress Minny Jackson said: Minnie don’t burn fried chicken!
I should have added that I did all this with boneless skinless chicken breast.
After I finished that, I did do some skin on wings. They came out very crispy and over the top.
The seasoning level is very mild, and my wife loves it. It will be what I serve as chicken strips for the kids at my catering. For me, I add cayenne pepper to the buttermilk and a bit of seasonings to the breading.
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.
hey vegetarians, my food poops on your food!
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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 yes you can soak skin on chicken in buttermilk.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Final thoughts.
Used as in, chicken soaked in buttermilk with a bit of mix in the buttermilk, not so much as to make it a batter, results in a chicken like Churches fried chicken.
When I add cayenne pepper to the buttermilk along with cayenne to the mix, it is much more like Popeye’s fried chicken.Chicken fried at 345F in Soybean oil.
Overall, best product I have been able to find and reasonably priced.
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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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