Good Lord. Apparently I've been under a rock for...forever. Just marinated chicken breasts

M

marilynfl

Moderator
in buttermilk & spices overnight and it's EDIBLE!

Not only edible; it's MOIST. And TASTY. I'd say "Who knew?" but apparently it was everyone but me.

Now MOIST and BONELESS, SKINLESS CHICKEN BREAST are NEVER used in the same sentence with me. Much like TRUMP and HONESTY. Years ago I tried marinating them in evaporated milk because (I think it was) Elaine in SF said her mother (grandmother?) always had a bowl of chicken in the refrigerator soaking in evaporated milk and Lawry's Season Salt.

I'd hoped this would suddenly make me the Colonel's wife when it came to Kentucky fried chicken. Sadly, I was unimpressed with the results due to the fact that I can't cook meat to save my soul. It's either undercooked or overcooked or bland or tough. In other words, it's ice cream for dinner. Again.

But this time it worked. I let the mixture sit overnight, drained, patted on bread crumbs and panko and sauteed in a tsp of ghee. About 15 minutes later, I sliced into one of the moistest-est (I've just invented that word) boneless, skinless chicken breasts I've ever cooked.

Wonder what I'll discover next. Sliced bread? Indoor plumbing? The wheel?

 
Boneless, skinless chicken breast marinated in buttermilk

1 C buttermilk
1 TBL DIAMOND KOSHER SALT (use 1/2 TBL of ANY other salt, including Morton's Kosher salt)
1 tsp Penzey's Northwoods seasoning**
1/4 tsp garlic powder
1/4 tsp white pepper (I've got a jar I'm trying to use up)
1/8 tsp cayenne pepper
3 6-oz boneless, skinless chicken breasts

Toss everything in a ziplock bag, shmoosh around and let sit in the refrigerator overnight (or up to 48 hr), flipping once or twice.

Drain, dip in bread crumbs and sauté (I used a bit of ghee) in non-stick pan until thickest part registers 160. This took less than 15 minutes using medium electric heat. Remove and let sit for a few minutes. Temperature will rise to 165.

** NORTHWOODS: coarse flake salt, paprika, black pepper, thyme, rosemary, granulated garlic and ground chipotle pepper.

PS: I've got one remaining breast marinating for the 48 hour mark.

 
If you want to try - a delicious Fried Chicken with using boneless breasts/buttermilk

Fine Cooking Fried Chicken Boneless Breast Paprika/Honey Butter


We've never made the honey butter. We also often cook this in a wok - great for frying.

For the brine
- 2-1/2 oz. kosher salt (1/2 cup Diamond Crystal or 1/4 cup plus 1 tsp. Morton)
- 1/2 cup granulated sugar
- 1/4 tsp. crushed red pepper flakes
- 1 large orange
- 1 large lemon
- 2 boneless skin-on chicken breasts, halved crosswise
- 2 boneless skin-on chicken thighs
- 2 bone-in chicken drumsticks
For the honey butter
- 4 oz. (1/2 cup) unsalted butter, softened
- 1/2 cup honey
- 1/2 tsp. kosher salt; more to taste
For dredging and frying
- 9 oz. (2 cups) all-purpose flour
- 1-1/4 oz. (1/4 cup) rice flour
- 1 Tbs. plus 1/2 tsp. kosher salt; more for serving
- 1 Tbs. garlic powder
- 1 Tbs. freshly ground black pepper
- 2 tsp. onion powder
- 1/2 tsp. baking powder
- 1/4 tsp. cayenne pepper
- 1-1/4 tsp. smoked paprika
- 2 cups buttermilk
- 1 gallon canola oil or rice bran oil
Brine the chicken
Combine the salt, sugar, pepper flakes, and 1 gallon water in a large pot. Using a vegetable peeler, zest the orange and lemon in strips, and add the zest to the pot. Stir over medium heat until the salt and sugar dissolve, about 5 minutes. Cool to room temperature in the pot or other large container. Add the chicken, cover, and refrigerate for at least 12 and up to 24 hours.
Make the honey butter
Using an electric mixer, whip the butter ingredients in a medium bowl until fluffy, about 2 minutes. Season to taste with more salt.
Dredge and fry the chicken
In a large bowl, whisk the flours, 1 Tbs. of the salt, garlic powder, black pepper, onion powder, baking powder, cayenne, and 1/4 tsp. of the paprika. Remove the chicken from the brine and blot dry with paper towels.
Pour the buttermilk into a medium bowl and dip a piece of chicken into it, letting the excess drip back into the bowl. Dredge the chicken in the flour mixture, dragging it through to coat both sides but not too thickly. Repeat with the remaining pieces and set aside while you heat the oil.
Set a wire rack on a paper-towel lined rimmed baking sheet. Fit an 8-quart Dutch oven or other heavy-duty pot with a deep-fry thermometer, add the oil, and heat over medium high to 340°F. Working in batches, fry the chicken, adjusting the heat as needed to maintain 340°F, until an instant-read thermometer registers 165°F in the thickest part of each piece, about 8 minutes for the boneless pieces and 10 to 12 minutes for the drumsticks.
Transfer the chicken to the rack. Combine the remaining 1 tsp. paprika and 1/2 tsp. kosher salt and sprinkle half of it over the chicken while it’s hot. Let the chicken rest 1 minute, turn the pieces over, then sprinkle a little of the paprika mixture over the other side. Serve with the honey butter on the side, or generously smear some of it on the chicken before serving.

 
There can be diminishing returns on over-marinating in buttermilk=mushiness. But

buttermilk with any fried chicken is the answer to good flavor and tenderness. A smidge of baking powder added to the flour for frying/baking is good too--or using rice flour.
If I don't marinate breasts I give them a good pounding with my meat mallet to break up those supposedly tender muscle fibers. That works really well for grilling. AND of course, do not overcook. ;o)

 
Just made a thick boneless filet (8 oz) that was in the mix for 48 hours. Still perfect.

But I'm not going past that time range. Very happy with this method. I'd given up on cooking chicken breast because they were always so dry and boring.

 
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