Sadly while your chances of experiencing this are slim to none unless you decide to make lipase enhanced mozzarella whey, the best fried chicken EVER resulted from marinating the chicken in SALTED MOZZARELLA WHEY overnight instead of BUTTERMILK. It was not exactly a leap of faith, logic dictates lactic enzymes would tenderize the bird but the flavor of the mozzarella whey fried in peanut oil can only be properly described with profanity.
Next is whey poached chicken fried steak with green tomato pickled green grape tempura.
I should probably hand my head in shame for asking, but could one give whey protein any use as marinade element?
Posted by: Roberto N. | Tuesday, October 20, 2009 at 04:27 PM
ummm....when do i get to try this?!? my recent disappointment with momofuku's southern style chicken (really? old bay? meh. stick to the korean style if you go. that rocked) has me craving amazing fried chicken.
Posted by: rory | Tuesday, October 20, 2009 at 04:33 PM
And that's why Alex is marinating a steak in whey. Wondered why whey? (Sorry, I had to do that.)
That would also eliminate the slime factor when you marinate in yogurt. Very interesting.
Posted by: Judith Klinger | Wednesday, October 21, 2009 at 10:44 AM