Quick Answer
Yes, you can use regular milk instead of buttermilk to soak chicken before cooking. While buttermilk is often called for in fried chicken recipes, regular milk makes a fine substitute. The milk soak helps tenderize the chicken and adds flavor.
What Does Soaking Chicken in Milk Do?
Soaking chicken in milk before cooking it serves a few purposes:
- Tenderizes the Meat – The milk acts as a mild tenderizer thanks to the lactic acid, helping make the chicken more moist and tender.
- Adds Flavor – The milk adds subtle flavor and aroma to the chicken.
- Improves Browning – The milk proteins brown more readily than just chicken on its own.
The lactic acid in the milk gently breaks down the muscle fibers in the chicken, resulting in a more tender and moist texture after cooking. The milk proteins also support better browning through the Maillard reaction.
This effect works with both buttermilk and regular milk. Buttermilk just adds its own tangy, creamy flavor on top of the tenderizing effects.
Buttermilk vs. Regular Milk for Chicken
Buttermilk and regular milk work similarly when soaked with chicken, but they provide slightly different results:
| Buttermilk | Regular Milk |
|---|---|
| Has thicker texture and tangy flavor from bacterial fermentation | Thinner in texture with a sweeter flavor |
| Higher acidity from lactic acid provides more tenderizing power | Less tenderizing effect than buttermilk |
| Adds a tangy flavor to chicken | Adds a subtle sweetness to chicken |
| Browning may be slightly better due to higher protein content | Browning slightly less effective than buttermilk |
As you can see, both milk and buttermilk provide tenderizing and flavor, but buttermilk offers more tenderizing power and tangy flavor compared to milk’s milder effects.
Tips for Using Milk for Fried Chicken
When using regular milk instead of buttermilk for fried chicken, keep these tips in mind:
– Use whole milk – The higher fat content keeps the chicken juicy and tender. Skim or low-fat milk won’t work as well.
– Substitute 1:1 ratio – Replace buttermilk with an equal amount of milk. For marinating, use 1 cup of milk per 1 pound of chicken.
– Marinate at least 30 minutes – For best results, allow chicken to marinate in milk for 30 minutes up to overnight in the fridge.
– Add seasoning to milk – To boost flavor, add salt, pepper, spices, or hot sauce to the milk before marinating.
– Dredge in flour mixture – After soaking, dredge chicken in flour, cornmeal, or breadcrumbs before frying.
– Fry until golden brown – Cook chicken in oil at 350°F until golden brown and cooked through, about 12-15 minutes.
– Make sure chicken is dry before frying – Pat off excess milk before dredging and frying for optimal browning.
The Best Milk Substitutes for Soaking Chicken
In addition to regular milk, other dairy products can be used in place of buttermilk to achieve tender, juicy chicken:
Plain Yogurt
Like buttermilk, yogurt is cultured and provides a tangy flavor. Its acidic properties help break down chicken fibers. Use plain whole milk yogurt for the best results.
Sour Cream
Sour cream is made from cultured cream, giving it a thick texture and tangy zing perfect for soaking chicken before frying or baking.
Heavy Cream
While not as acidic as the cultured options, heavy cream can still provide great tenderness and moisture thanks to its high fat content. Dilute with a bit of water or lemon juice to thin out the texture.
Coconut Milk
For a non-dairy alternative, coconut milk mimics buttermilk’s creamy texture. Stir in lemon juice or vinegar to “sour” it before marinating. The coconut flavor pairs deliciously with chicken.
Lemon Juice or Vinegar
If you don’t have any dairy products on hand, you can make a quick tenderizing marinade by mixing 1 tablespoon lemon juice or vinegar per 1 cup of water. Let chicken soak for at least 30 minutes, up to a few hours.
How to Make the Best Fried Chicken with Milk
This simple fried chicken recipe uses milk and flour for juicy, crispy chicken:
Ingredients:
- 1 quart whole milk
- 1 whole chicken, cut into 8 pieces (breasts, thighs, legs, wings)
- 1 cup all-purpose flour
- 1 tablespoon Cajun seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 quart vegetable oil, for frying
Instructions:
- Pour milk over chicken pieces in a large bowl. Refrigerate for 1-2 hours, flipping chicken occasionally to marinate evenly.
- In a shallow dish, mix flour, Cajun seasoning, salt, and pepper.
- Remove chicken from milk and pat dry with paper towels. Dredge chicken in flour mixture until evenly coated on all sides.
- In a large heavy pot or Dutch oven, heat oil to 350°F. Working in batches, fry chicken for 12-15 minutes until golden brown and cooked through, flipping halfway.
- Drain fried chicken on a wire rack or paper towel-lined plates. Serve hot.
The milk soak followed by a spiced flour coating results in chicken that is juicy, tender, and crispy. For extra flavor, try adding hot sauce, herbs, or spices to the milk.
Common Questions about Using Milk for Chicken
Does milk make chicken more tender?
Yes, soaking chicken in milk before cooking helps tenderize the meat thanks to the lactic acid. Milk also keeps chicken juicier than cooking without any marinade.
Is it better to soak chicken in milk or buttermilk?
Buttermilk is ideal, as the higher acidity provides more tenderizing power. But regular milk works well too, just with a little less tenderizing effect. The milk also gives chicken a subtler flavor than buttermilk.
How long should you soak chicken in milk?
For the best results, soak chicken in milk in the refrigerator for at least 30 minutes and up to 4-12 hours. Overnight is ideal, but even a short 30 minute soak will boost tenderness.
Can you bread chicken without buttermilk?
Yes, chicken can be breaded without buttermilk. You can soak chicken in milk, eggs, or other dairy products before dredging in flour or breadcrumbs and pan-frying or baking.
Does milk make fried chicken crispy?
Milk helps fried chicken develop a crispy crust by drying out the exterior of the chicken. Ensure chicken is dry before placing into hot oil. The milk proteins also brown quickly for crispy skin.
The Takeaway on Using Milk for Chicken
While buttermilk may be the traditional choice for making juicy, flavorful fried chicken, regular milk can serve as an excellent substitute. Its tenderizing properties and more subtle flavor still make chicken super moist and delicious.
So next time a fried chicken recipe calls for buttermilk and you don’t have any, don’t fret. Just soak the chicken in milk before breading and frying for similar results. With the proper technique, milk-marinated chicken can be just as flaky, golden, and finger-lickin’ good.