buttermilk brined faux fried chicken

[rubrchickenhead]

made some chicken breasts with a brine of buttermilk, some mayo, salt, pepper, thyme, paprika, and brined for several hrs... then coated in bread crumbs mixed with old bay seasoning. 

photo (63).JPG

• rubrchickenhead
• Sep 24, 2012

I started off at 250 for about an hr and got it up to 350 for another 45min or so and the chicken was tender and crispy. It was a little salty from the old bay, but the crust came out real well, so I will be trying something like this again. 

 

[chef jimmyj]

Nice Job. The amount of Salt in Old Bay is high. I have not tried this but the ingredients sound right and it will give you the ability to control the Salt...JJ

http://www.smokingmeatforums.com/a/old-bay-recipe

 

[smokinhusker]

Sounds like a winner to traditional fried chicken. 

 

[daveomak]

RCH, morning....   Looks good....  Q'ed chicken is a fav around here.....   I have found weighing spices and adjusting until perfected produces a consistent brine or rub or what ever....  You might think of reducing the salt in the brine to compliment the salt in the Old Bay...  I like the salt in the first bite of the chicken and then it mellows with the moisture in the meat and the flavors of the brined spices/herbs mix.... 

Dave

 

[rubrchickenhead]

I've never done a buttermilk brine before this, do people brine in plain buttermilk with no added salt?

 

[whistlepig]

I've always brined my chicken overnight with just plain buttermilk, coated it with flour, and fried it. It makes the chicken moist and buttermilk makes the flour stick better. I flour it once, let it sit 15 minutes, and then flour it again.