It is funny the deadlines we make up for ourselves and the pressure we feel to abide by them. Take this newsletter for example. I am proud to report this is my 30th post since launching Off Script in January.
I came out of the gate hot, averaging two posts per week. As that pace inevitably slowed, I have been determined to keep up with the arbitrary rule I set for myself of publishing at least one post a week. Would my subscribers notice if I missed a week? Probably not. But I would. (And we are always our own harshest critics.)
That said, I have not been as successful keeping my goal of at least two #HotGrillSummer episodes per month over on IG. But that one takes a little more effort and coordination than simply sitting down and typing for an hour or two. Not only is there grocery shopping and recipe testing and writing and filming and editing involved, but an outdoor grilling series is highly weather dependent.
Rain in the forecast? Probably not going to grill. A heat wave rolling through ahead of the holiday weekend? Also probably not going to stand in front of hot flames just to film a video that no one was waiting on.
Not that parking myself in front of a pan of hot oil is much better, but that is exactly how I randomly ended up making fried chicken sandwiches for dinner last night.
My original plan was to grill the chicken. I threw some boneless, skinless thighs into a quick marinade of pickle juice and milk because that was literally all I had in the fridge. But by the time I decided it was entirely too hot to cook outside, I realized my haphazard marinade had actually put me halfway to making fried chicken.
OK, nerdy food science time: I already knew that the pickle juice/milk combo would work as a makeshift buttermilk, very similar to the trick of adding lemon juice or vinegar to regular milk. But being the food science nerd I am, it prompted me to dig into it a little deeper.
It turns out this makeshift mixture is an also structural shortcut. Mixing acidic pickle juice with milk drops the pH level of the dairy, causing the proteins to slightly curdle and thicken. This gives you the thicker viscosity of traditional buttermilk, which is essential for helping the seasoned flour stick to the chicken. Beyond that, the dairy buffers the harshness of the vinegar to gently tenderize the meat without turning it mushy, while the salty pickle brine works its magic through osmosis to lock in moisture.
I also have to talk about achieving that super “craggy” coating with lots of crunch. The secret here is to mix a little of your “buttermilk” straight into the dry, seasoned flour mixture before you start breading. It creates a chunky, shaggy texture in the flour, and you want those wet clumps to stick to the chicken. (You have to really get in there and get messy with your hands.)
I posted a photo in my story of the finished chicken, and judging by the amount of responses it got, it seems like other people might be interested in making some this weekend as well. So thank you for gifting me the perfect theme for this week’s newsletter!
We served ours piled high on buns with some Grillo pickles, Kewpie mayo, hot sauce and fresh lettuce from the garden, as well as a potato salad on the side. Grab the recipe below and enjoy your holiday weekends!
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