When you dredge the chicken in flour, one coat is enough. Buttermilk is a classic Southern style… but it’s all about preference.” Melvin likes to soak the chicken overnight in buttermilk, but says that if you are short on time, 2 hours minimum will yield similar results. However, Melvin does not completely discount the saltwater brine, “You can absolutely do both. Just as you can season a brine, hot sauce and herbs can also be used to impart added flavor to the natural tanginess of the buttermilk. It also has fat and acids that helps break down the outer skin for a crispy crust. He says, “Soaking chicken in buttermilk acts as a brine.” The buttermilk adheres to the chicken much better and allows for the breading to also have more sticking power. Food Studios recipe developer, also shares my sentiments about buttermilk. According to On Cooking: A Textbook of Culinary Fundamentals published by Prentice Hall, (often used in culinary school curriculums), the procedure for pan-fried chicken is to dip your chicken in buttermilk and then dredge the chicken in seasoned flour. Brining poultry is, from what I understood, more ideal for roasting, as the salty solution can help lock moisture into the flesh of the bird even throughout the high-heat temperatures of the roasting process. You have to actively pat the chicken dry to a degree before dredging it in the flour. The brine penetrates the chicken with flavor, but also makes the chicken too wet to fry. A basic brine is the combination of salt and water (about 4 tablespoons salt to 4 cups water) and usually, a brine also contains sugar, spices, and herbs for more flavor. To understand both sides, let’s take a look at what buttermilk and salt water actually do to chicken.
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