Southern-style fried chicken, once confined to regional histories and family recipes, is now gaining national acclaim. Chef Lambert Givens from Hunter's Kitchen & Bar in Boston illustrates this trend, particularly focusing on buttermilk fried chicken. The article highlights the importance of buttermilk for tenderness and flavor, emphasizing its role in achieving a crisp crust. Givens also advocates for brining the chicken before frying, claiming it enhances flavor and juiciness, although not essential. The article captures how this Southern staple transcends its origins to reach broader tables and palates.
Brining the chicken before making buttermilk fried chicken is not necessary, but it can enhance the flavor and juiciness of the meat.
Fried chicken is breaking free of traditional boundaries, marching steadily across state lines to perch on far-flung plates.
The acidic nature of buttermilk helps break down tough chicken proteins, resulting in tender meat and imparting a slightly tangy flavor.
Chefs extolling the virtues of buttermilk highlight how it provides a thick texture to keep the crust firmly in place.
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