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Rib-O-Lator
12-29-2012, 04:50 PM
I marinated some drums in buttermilk overnight. some i rolled in everglades
pre-seasoned breading, some i rinsed and seasoned with Montreal steak seasoning, and the rest i cooked with just the buttermilk coating.

i cooked on the rol for about 45min at 325 and then introduced them to my belly.

i wasn't sure how the breaded ones would turn out put they came out crunchy and the seasoning was tasty.

the montreal chicken is always good and the buttermilk ones had a nice crispy texture to the skin and tasted good but tasted better after a little salt.

chicken coated with buttermilk
http://i570.photobucket.com/albums/ss147/rib-o-lator/2012-12-29_11-28-02_HDR.jpg

Everglades breading
http://i570.photobucket.com/albums/ss147/rib-o-lator/2012-12-29_11-37-03_HDR.jpg

Drums with Montreal steak seasoning
http://i570.photobucket.com/albums/ss147/rib-o-lator/2012-12-29_12-17-54_HDR.jpg

Just buttermilk
http://i570.photobucket.com/albums/ss147/rib-o-lator/2012-12-29_12-26-55_HDR.jpg

with breading
http://i570.photobucket.com/albums/ss147/rib-o-lator/2012-12-29_12-36-05_HDR.jpg

PatAttack
12-29-2012, 04:53 PM
Looks like another ferris wheel success! I love buttermilk marinated chix!

Bluesman
12-29-2012, 04:54 PM
I'm in.....were is my plate? I really need to try that Ferris wheel. Make me an offer I can't refuse............:rolleyes: It has to make ribs more consistent just makes sense.......to me.:becky: But then I ain't right:biggrin1:

Rib-O-Lator
12-29-2012, 05:09 PM
I'm in.....were is my plate? I really need to try that Ferris wheel. Make me an offer I can't refuse............:rolleyes: It has to make ribs more consistent just makes sense.......to me.:becky: But then I ain't right:biggrin1:

see my sales and ventures page.

landarc
12-29-2012, 05:14 PM
Nicely cooked chicken, did the breading make a big difference?

Bluesman
12-29-2012, 05:39 PM
see my sales and ventures page.

Guess I'll wait for secondary market

Porky Joes
12-29-2012, 06:11 PM
I've kicked around the idea for fun with soaking baby backs in buttermilk and then adding the rub before smoking them. Has anyone tried this?

PatAttack
12-29-2012, 06:28 PM
I've kicked around the idea for fun with soaking baby backs in buttermilk and then adding the rub before smoking them. Has anyone tried this?

I don't know that I'd want the acids in buttermilk breaking down my pork.

You know, kinda like buying the, "enhanced," ones. That's just me.

TuscaloosaQ
12-29-2012, 07:08 PM
Know that is hitting on something there!!!!!!!!!!!!!!!!!!!!!!!

code3rrt
12-29-2012, 10:16 PM
Looks GOOOOOOOOD!

Rib-O-Lator
12-29-2012, 10:54 PM
Nicely cooked chicken, did the breading make a big difference?

it actually had a good crunch and great flavor. next time i will do buttermilk then breading then coat again with buttermilk to see if it changes the breading texture.

but i would do this again.

Rib-O-Lator
12-31-2012, 06:18 PM
someone mentioned to first roll in seasoned flour then buttermilk then breading. i will give it a try next weekend and report back.

any other suggestions?

Pugi
12-31-2012, 06:37 PM
someone mentioned to first roll in seasoned flour then buttermilk then breading. i will give it a try next weekend and report back.

any other suggestions?
It could be like kfc (kettle fried chicken).
And finish the breading with butter to crisp if up.

captndan
01-01-2013, 09:54 AM
Actually the sequence is dry then wet then dry again. Doesn't really matter if you're using a batter or an egg wash. For a crispier skin just egg wash then seasoned flour.

Big George's BBQ
01-01-2013, 12:02 PM
Looks and sounds great to me

Militant83
01-01-2013, 01:00 PM
Looks good from here

PBHoss
01-01-2013, 06:45 PM
Haven't tried buttermilk, yet. Looks like I'll be adding it to the grocery list. They look great!

martyleach
01-01-2013, 07:13 PM
Thanks! I'm always trying to find a new way to cook chicken.

Lupus
01-02-2013, 09:13 PM
Chicken looks awesome :) something else to try.

Might actually prompt me to rouse the gas griller out of its prolonged hibernation.

rondini
01-02-2013, 09:27 PM
Looks good from here.