Quote:
Originally Posted by Very Josie
Well when you put it THAT way, it's sounding mighty fine. I also always use cast iron. I either do a quick brine or a soak in buttermilk. *sigh* I'm posting about fried chicken from the gym. The irony!
I've tried using buttermilk, but pretty much anything I saw with that would use it in lieu of an egg wash too, and that doesn't work when working without skin - I've learned from experience.
If you're not using it as a proxy for egg wash, I assume the benefits are negligible compared to a brine (where you could also include vinegar or whatev that it would otherwise be lacking).
If I did more of the authentic method with flour on a whole chicken, I would use buttermilk, and you should finish with hot sauce!