Which is better soaking chicken in buttermilk or a brine?

Both soaking chicken in buttermilk and brining it have their benefits, and which one is "better" depends on your desired outcome:

Buttermilk:

* Pros:

* Tenders and moistens: The lactic acid in buttermilk breaks down the chicken's proteins, making it incredibly tender and juicy.

* Adds flavor: Buttermilk imparts a subtle tangy flavor.

* Crispier skin: The milk solids help the skin become crispier when fried or roasted.

* Cons:

* Limited moisture: Buttermilk primarily tenderizes the chicken but doesn't necessarily add significant moisture.

* Not as flavorful as brine: While it adds a tangy flavor, it won't be as intense as a brine.

Brine:

* Pros:

* Adds moisture: The salt in a brine draws moisture into the chicken, making it incredibly juicy.

* Enhances flavor: The salt and other seasonings in the brine infuse the chicken with delicious flavor.

* Better for large cuts: Brines are especially effective for large cuts of chicken like whole birds or thighs.

* Cons:

* Can make skin less crispy: The salt in the brine can sometimes make the skin less crisp when roasted.

* Can be messy: Brining can be messy, requiring a container large enough to hold the chicken and the brine.

* Can be time-consuming: Brining typically requires at least 30 minutes, and sometimes up to several hours.

Choosing the right method:

* For ultimate tenderness and juiciness: Brine your chicken.

* For crispy skin: Use buttermilk.

* For a simple and quick solution: Soak in buttermilk.

* For intense flavor: Brine with your favorite seasonings.

Final Thoughts:

Ultimately, the best method depends on your preferences and what you're looking for in your chicken. Both buttermilk and brining have their merits, and you can even combine them for a truly delicious and flavorful chicken. Just remember to pat the chicken dry before cooking to ensure crispy skin.