Originally Posted by kathome
There are lots of fried chicken recipes out there, but the real trick to good juicy fried chicken is to let the pieces soak for an hour or two in buttermilk. Something about the acids or whatever in the buttermilk that makes it oh-so-good. I even do this when baking chicken pieces in the oven. Yum, yum.
I don't like the taste of buttermilk (except in baked goods or pancakes, etc.) and I can't stand the taste of the chicken which has been soaked in buttermilk. However, I do like sour cream. I know - that's wierd and I don't understand it either, but I wonder if I could use sour cream thinned out with a little milk for the chicken soak. The acidity should be about the same. Has anyone tried this? Did it work?