I wanted to try Ruhlman's breading technique, which calls for a dip in flour then buttermilk and a final dip in flour.
Here he says "Buttermilk: it’s all about the viscosity, not the buttermilk. If you don’t have buttermilk thin yogurt or sour cream with milk. I don’t season the buttermilk, it’s a waste of the seasoning. All your seasoning should be in your flour."
http://ruhlman.com/2012/02/how-to-fry-chicken/
http://food52.com/recipes/19368-michael-ruhlman-s-rosemary-brined-buttermilk-fried-chicken
I want that crust!
I got the curdled soy milk idea from
http://www.veganbaking.net/recipes/fats/vegan-butters/vegan-butter
(it explains why this will NOT work for rice or coconut milk)
I tried it myself and after 10 minutes or so, it was quite thick.
↧