I'm making fried chicken and the first step of most recipes involve soaking the chicken in a buttermilk and salt brine to tenderise it.
However, I have had problems getting the salt to dissolve in the cold buttermilk. I typically use a 5-6% salt brine, so it's not like I'm exceeding the salt saturation limit of water (typically at 30% from what I read).
I've thought of the following solutions:
Heating the buttermilk up, and dissolving the salt. But I'm concerned that this will cause the buttermilk flavor to change.
- Using a immersion blender/whisk to stir the salt into the buttermilk.