What can you use instead of buttermilk in fried chicken?

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Quick Answer

Buttermilk is often used in fried chicken recipes to help tenderize the meat and add flavor. If you don’t have buttermilk on hand, there are several good substitutes you can use instead:

Plain yogurt mixed with milk – Mix 1 cup plain yogurt with 1 cup milk. Let sit for 5 minutes.

Milk mixed with lemon juice or vinegar – Mix 1 cup milk with 1 tablespoon lemon juice or white vinegar. Let sit for 5 minutes.
Sour cream mixed with milk – Whisk 1 cup sour cream with 1 cup milk.
Buttermilk powder mixed with water – Mix 2 tablespoons buttermilk powder with 1 cup water.

Coconut milk – Full-fat coconut milk can be used in place of buttermilk 1:1.

These quick buttermilk substitutes using ingredients you likely have on hand can be used in any fried chicken recipe that calls for buttermilk without sacrificing texture or flavor.

What Does Buttermilk Do in Fried Chicken?

Buttermilk is a popular ingredient in many fried chicken recipes. But what purpose does it actually serve? There are a few reasons buttermilk is used:

Tenderizes the Meat

The lactic acid in buttermilk helps break down tough muscle fibers in the chicken. This leads to more tender and juicy meat when fried. The tangy taste of buttermilk also helps balance and enhance the flavor of the crispy fried coating.

Adheres to the Coating

When chicken pieces are soaked in buttermilk before being dredged in flour or breadcrumbs, the buttermilk helps the coating stick better during frying. The proteins and fat in the buttermilk promote excellent adhesion.

Adds Moisture and Flavor

Buttermilk provides a tangy, creamy backdrop of flavor to fried chicken. When the chicken soaks in buttermilk, the milk sugars and proteins infuse the meat with moisture, ensuring a juicy interior when fried. The acidic tang complements the crispy coating.

Creates Crispness

The lactic acid in buttermilk also accelerates browning during frying. This helps the flour or breadcrumb coating achieve an ultra crispy, crunchy crust.

So in summary, buttermilk is used in fried chicken recipes to tenderize, add moisture, help adhere the coating, and promote crispy browning. Substitutes should aim to provide similar properties.

Best Buttermilk Substitutes for Fried Chicken

If you don’t have buttermilk available, try using one of these convenient ingredient substitutions:

Plain Yogurt Mixed with Milk

Plain yogurt has a thick, creamy texture similar to buttermilk. Mixing it with milk thins it out while retaining tangy flavor.

– Mix 1 cup plain yogurt with 1 cup milk. Let sit for 5 minutes before using.

– The yogurt tenderizes the chicken and helps the coating stick while frying.

Milk Mixed with Lemon Juice or Vinegar

The acidity in lemon juice or vinegar can sour regular milk to mimic buttermilk. White vinegar works best, but apple cider vinegar or lemon juice also work.

– Mix 1 cup milk with 1 tablespoon lemon juice or white vinegar. Let sit for 5 minutes before using.

– The acid helps tenderize the meat and recreate buttermilk’s tang.

Sour Cream Mixed with Milk

Sour cream contains lactic acid like buttermilk, so thinning it out with milk makes an easy substitute.

– Whisk together 1 cup sour cream and 1 cup milk.

– The thick texture adheres the coating well when frying.

Buttermilk Powder and Water

Buttermilk powder is made from real cultured buttermilk. Mixing it with water reconstitutes buttermilk for fried chicken.

– Mix 2 tablespoons buttermilk powder with 1 cup water until smooth.

– Provides the signature buttermilk tang and tenderizing power.

Coconut Milk

Full-fat coconut milk can be substituted 1:1 for buttermilk in recipes. The creamy, emulsified texture of coconut milk allows it to mimic the properties of buttermilk quite well.

– Shake the can well before using to incorporate the thick coconut cream on top.

– Imparts a slight coconut flavor that works well in fried chicken.

More Buttermilk Substitutes to Try

In a pinch, you can also use these ingredients in place of buttermilk:

Kefir

This fermented milk beverage has a consistency close to buttermilk. Use plain, full-fat kefir in a 1:1 ratio.

Plain Greek Yogurt

Greek yogurt is extra thick, so thin it out with a bit of milk or water. Use a ratio of 1 cup Greek yogurt to 1/4 cup liquid.

Cottage Cheese

Blend 1 cup cottage cheese with 1 cup milk until smooth. Strain through a cheesecloth or fine mesh strainer if desired.

Cashew Milk

Unsweetened cashew milk has a creamy texture similar to buttermilk. Shake well and use directly instead of buttermilk.

Soy Milk

For a dairy-free option, try cultured soy milk. Or mix lemon juice with unsweetened soy milk and let sit 5 minutes before using.

Tips for Using Buttermilk Substitutes

To ensure your buttermilk swap works well in fried chicken recipes:

– When using yogurt, sour cream, or cottage cheese, opt for low-fat or full-fat varieties. Don’t use non-fat.

– If mixing milk with an acid like lemon juice or vinegar, allow it to sit for 5-10 minutes so the milk can fully curdle and develop a buttermilk-like texture.

– Drain substitute mixtures through a fine mesh strainer or cheesecloth to remove any clumps before marinating chicken.

– If using a thicker substitute like Greek yogurt, thin it out with some milk or water to approximate buttermilk’s consistency.

– Don’t forget to season your buttermilk substitute! Add salt, pepper, herbs, garlic, or hot sauce to marinate the chicken.

Frequently Asked Questions

Why soak chicken in buttermilk?

Soaking chicken in buttermilk before breading and frying helps tenderize the meat, adds flavor, and allows the coating to adhere better for a crispy crust. The proteins, fats, and acids in buttermilk all contribute to better fried chicken.

How long do you soak chicken in buttermilk?

For maximum tenderizing and flavor, soak the chicken pieces in buttermilk for 30 minutes up to overnight in the refrigerator. At minimum, soak for 15-20 minutes if short on time.

Can you use butter instead of buttermilk?

Butter doesn’t contain the tenderizing acids or the tangy flavor of buttermilk. Plain yogurt or milk soured with lemon juice are your best options for getting that buttermilk flavor and texture.

What can I use if I don’t have buttermilk or yogurt?

Mixing milk with lemon juice or vinegar yields a quick buttermilk substitute when you have neither on hand. Sour cream thinned with milk also works well. In a pinch, use plain milk – it won’t be as effective but will still work.

Is powdered buttermilk the same?

Buttermilk powder mixed with water makes an excellent substitute for liquid buttermilk. Look for powder made from real cultured buttermilk and use a ratio of 2 tablespoons powder per 1 cup water.

Buttermilk Substitute Recipes

Try using these buttermilk substitutes in the following fried chicken recipes:

Classic Buttermilk Fried Chicken

1. Choose chicken pieces – breasts, thighs, drumsticks, wings. Pat dry.
2. Make buttermilk substitute – yogurt/milk, soured milk etc.

3. Add chicken to buttermilk substitute. Marinate 30 min to overnight.
4. In a bowl, mix flour, paprika, garlic powder, onion powder, salt, and pepper.
5. Remove chicken from buttermilk one piece at a time. Dredge in flour mixture to coat.
6. In a large pot or dutch oven, heat oil to 350°F. Fry chicken in batches until golden brown and cooked through, about 10-12 minutes per batch. Drain on paper towels.

Crispy Oven-Fried Buttermilk Chicken

[table]
| Ingredient | Amount |
|-|-|
| Chicken pieces | 2 lbs |
| Buttermilk substitute | 1 cup |
| All-purpose flour | 1/2 cup |
| Panko breadcrumbs | 1 cup |
| Parmesan cheese | 1/4 cup |
| Garlic powder | 1 tsp |
| Paprika | 1 tsp |
| Salt and pepper | 1/2 tsp each |
[/table]

1. Pat chicken dry. Make buttermilk substitute. Add chicken and marinate 20-30 minutes.
2. Mix flour, panko, Parmesan, and seasonings. Drain chicken from buttermilk.
3. Dredge chicken pieces – flour, then buttermilk again, then panko mixture pressing to adhere.
4. Arrange on a baking sheet. Bake at 400°F for 20-25 minutes until cooked through and crispy.

Nashville Hot Fried Chicken

1. Make buttermilk substitute. Add chicken and marinate 20-30 min.

2. Mix flour, cornstarch, spices and brown sugar. Dredge chicken in flour mixture.

3. Fry chicken in 350°F oil until golden brown and cooked through, about 12 minutes. Drain.

4. Melt butter for sauce. Mix in hot sauce, brown sugar, cayenne, paprika. Brush sauce over fried chicken.

The Takeaway on Buttermilk Substitutes

Buttermilk is a key ingredient in many fried chicken recipes, but you have options if you don’t have it on hand. Plain yogurt thinned with milk makes an excellent substitute, as does regular milk soured with a little lemon juice or vinegar. For a quick dairy-free option, use full-fat coconut milk in place of buttermilk 1:1.

With any buttermilk substitute, allow the chicken to marinate for as long as possible – at least 20-30 minutes and up to overnight in the fridge. This gives time for the acids to tenderize the meat and the flavors to permeate for juicy, delicious fried chicken without the buttermilk.