Soaking Chicken in Milk (A Marinade Worth Trying?)

Marinated chicken is one of the greatest culinary inventions known to man. A good marinade can take your chicken to a whole new level, adding flavors and keeping your chicken super juicy.

But one of the best kept secrets is the milk marinade, and today we are going to reveal it all!

So is the chicken marinade in milk worth a try? A milk marinade will give you super tender chicken that melts in your mouth. This is because milk contains lactic acid, which breaks down the muscle fibers in meat. The best dairy marinade for chicken is one that uses a fermented milk product, such as buttermilk or yogurt.

If you want to take your chicken to the next level, you should try a dairy marinade! But before you start, you have to know the best way to do it without ruining the chicken.

Let’s take a look at how milk marinades work and the best way to make them.

What does chicken soak in milk do?

We’re all familiar with marinating chicken in delicious sauces, like barbecue sauce and honey glazed chicken.

But one of the best kept secrets is to use the milk to marinate the chicken. And once you meet this magical ingredient, you’ll never prepare chicken any other way!

Most marinades are designed to add flavor and moisture to meats and vegetables. However, milk has an extra trick up its sleeve that will make your chicken super tender, with a melt-in-your-mouth texture.

This is because milk contains a small amount of lactic acid. This acid breaks down the proteins in meat in the same way that acids like vinegar and lemon juice do.

You may not have realized it, but most of the marinade recipes you’ve used probably include some type of acid.

Although milk only contains small amounts of acid, it seems to be much more effective in tenderizing meat than vinegar or lemon juice.

It’s not fully known how it works, but it’s believed that the calcium in milk may awaken the natural enzyme in chicken that makes it more tender over time.

And the best thing about using a milk marinade is that it doesn’t change the flavor of the chicken much.

Other acidic marinades, like vinegar, will taste strong, and we may not always want a lemony flavor for our chicken. The milk will make the cut of meat much more tender without changing the flavor much.

How to soak chicken in milk

When soaking chicken in milk, there are some important safety tips to remember. This is raw chicken, one of the most common sources of food poisoning.

Here’s a quick reminder on how to safely handle raw chicken:

• Use separate utensils, bowls, and work surfaces for raw chicken, and wash them all immediately after use
• Always keep raw chicken covered, whether or not it is in the fridge.
• Don’t leave raw chicken at room temperature for more than 60 minutes before cooking.
• Wash your hands immediately after handling raw chicken

To make your magical milk marinade, start by removing the skin from the chicken and dividing the chicken into portions. Place the chicken pieces in a food-safe bowl, container, or Ziploc brand bag. Season the chicken well with salt and pepper.

If you are looking for a particular flavor for your marinated chicken with milk, add it now. You can add a classic lemon and herb dressing or opt for something more spicy or sweet.

Pour the milk over the chicken pieces, making sure they are completely covered. Cover the bowl or seal the bag or container. Put the chicken in the fridge for at least 4 hours, or up to a day.

To cook the chicken, simply drain off the excess marinade and grill or grill as normal. Keep the chicken covered as much as possible during the cooking process to conserve moisture.

Can chicken be soaked in dairy-free milk?

Dairy-free milk can be used to soak the chicken, but it may not give the same delicious and tender results. Look for dairy-free milk that is high in calcium, such as rice milk, to get the most out of your dairy-free milk marinade.

To give your dairy-free chicken marinade a helping hand, you can add a little extra acid in the form of vinegar, lemon, or pineapple juice.

Remember that all of them will change the flavor of your chicken, so choose carefully based on your recipe.

Soak chicken in milk or buttermilk

We already know that marinating chicken in milk can give us delicious and tender meat. But can we improve it? Of course yes.

Using fermented milk products, such as buttermilk and yogurt, can intensify the tenderizing effects of milk on chicken. This is because they have higher levels of acid than regular milk and will give you the most perfectly tender chicken.

Buttermilk is one of the most popular fermented milk chicken marinades in American cuisine. The advantage of buttermilk is that it does not leave any residue on the chicken, unlike thicker yogurt.

So you can marinate the chicken in whatever flavors you like and cook it as normal for perfect tender chicken.

(We’ll let you in on a little secret: Buttermilk marinade makes the best fried chicken in the South.)

When comparing the flavors, buttermilk is milder than yogurt and will have less of an effect on the flavor of the chicken.

Yogurt has a slightly stronger and richer flavor, but it can work well with rich spices, such as in Indian recipes. Yogurt Baked Chicken will give you a gorgeous, creamy crust on the chicken. Absolutely sublime!

Just remember that if you use yogurt, use a natural one and not a flavored one.

Adding strawberry yogurt to your chicken could be interesting, but we’re not sure we’re ready to try it. If you try it, tell us how it tastes.

Related questions

Now that we’ve gone over what soaking chicken in milk does as a marinade, let’s look at some related questions!

Can you soak pork chops in milk?

Marinating pork chops in milk works the same way as marinating chicken. The lactic acid and calcium in the milk will speed up the breakdown of protein, giving you a tender and juicy pork chop.

While the milk marinade will make the chicken melt in your mouth, don’t expect the pork to be as tender.

This is because pork is denser and has longer fibers than chicken, and it won’t tenderize as well. Use buttermilk and marinate the pork overnight for best results.

What is the best milk marinade to tenderize chicken?

Feeling inspired to try a milk marinated chicken recipe? It can be hard to know where to start, but these are our three favorites.

Just mix the ingredients together, marinate the chicken overnight, and voila: you can cook a nice, tender chicken that’s bursting with flavor!

• Baked chicken thighs marinated in milk, mustard, cumin, paprika and herbs
• Italian Chicken Breasts Marinated in Buttermilk, Garlic, and Herbs
• Indian tandoori chicken pieces marinated in yogurt, lemon juice and Indian spices

When it comes to the best milk marinade for chicken, the options are endless. This is one of those kitchen hacks that, once you learn it, you’ll wonder why you haven’t done it before.

It’s time to invite your friends over for dinner and impress them with your delicious and tender chicken dishes!

Is it easy to make buttermilk?

Have you ever walked past a recipe because it calls for buttermilk? This fermented milk product is not something that many of us have in the fridge, and we tend to buy it only for special recipes.

However, it is really easy to make buttermilk at home! If you add an acid to the milk, it will curdle and you will have whey in no time.

To make buttermilk, look at the amount of buttermilk called for in your recipe. Next, measure the equivalent amount of milk into a measuring jug.

Now you have to choose the acid. The most common options are white or lemon vinegar.

Which you choose depends on your recipe: lemon works well in buttermilk pancakes, while a subtle vinegar flavor can be good for savory recipes.

Avoid strong acids, such as wine vinegar or balsamic vinegar, as they will completely overpower your dish.

For every 250 ml of milk in your jug, you have to add 1 tablespoon of your acid . Therefore, if you prepare 1 liter, you will need 4 tablespoons of vinegar or lemon juice. After adding the acid, stir the milk well and let it settle.

After 5-10 minutes, the acid will have worked its magic. The milk will have thickened slightly, and there may be some rennet or lumps.

Don’t be scared if you see them, they are part of the process and will disappear in your recipe when you start cooking.