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FAQ
The secret to making the perfect fried chicken is the use of buttermilk, as it helps tenderize each piece while leaving each bite juicy and crispy. After marinating, dredge your chicken pieces in the flour mixture and get to frying!
Buttermilk is slightly acidic, so as the chicken marinates, the buttermilk breaks down the proteins in the chicken, tenderising it. Its thicker texture helps completely coat the chicken in the spiced flour mixture so it crisps up well when fried.
While buttermilk is a great marinade, you don't want to overdo it. Try not to marinate any longer than 24 hours, because after that your chicken may get tough or maybe mushy from the acidity breaking down the protein too much.. Do you rinse meat after soaking in buttermilk?
Place the breaded chicken on a cooling rack (or a platter) and chill in the refrigerator for about 30 minutes. This cooling time will help the layers of breading ingredients solidify and adhere better after the chicken cooks. Once you start cooking the chicken, be patient and don't flip it over too early.
It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.