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Old 12-02-2006, 06:13 AM   #11
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Is the buttermilk a straight sub out for water in a brine? Would someone like to share a good buttermilk soak for fried chicken. I'm making some over the weekend and I would like to give it a try.

Good Q!

Jack
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Old 12-03-2006, 03:18 AM   #12
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Yeppers..the scientifical expuriments I run..you just short the brine a quart o water for the quart o buttermilk. Now Im telling ya in advance yet againt dont buy the cheap buttermilk. It jacks with the texture. Get the high dollar stuff. Bordens Golden Churn Country Store Brand..thats the one you want. You buy the cheap low cal stuff it will mess you all up.

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Old 12-03-2006, 05:01 AM   #13
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Quote:
Originally Posted by Jack W.
Is the buttermilk a straight sub out for water in a brine? Would someone like to share a good buttermilk soak for fried chicken. I'm making some over the weekend and I would like to give it a try.

Good Q!

Jack
I brine the chicken in 1 cup kosher salt dissolved in 1 gallon of water for about two hours. Then rinse and pat dry, into buttermilk for about an hour. then into seasoned flour. Fry.

Al
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