Buttermilk is a common ingredient in fried chicken recipes. It helps tenderize the chicken and adds flavor. But what if you don’t have buttermilk on hand? Thankfully, there are a few easy substitutes you can use instead.
Why Do You Need a Buttermilk Substitute?
Here are some of the main reasons you may need a buttermilk substitute for fried chicken:
- You don’t have buttermilk in the fridge or pantry
- You need a dairy-free or vegan alternative
- You want an option with fewer calories or fat
- You need a quick alternative and don’t have time to go to the store
The Role of Buttermilk in Fried Chicken
Before looking at substitutes, let’s quickly go over the role buttermilk plays in fried chicken:
- Tenderizes the chicken: The acidic nature of buttermilk helps break down tough protein chains.
- Makes chicken juicy: The liquid hydrates the chicken so it stays juicier when cooked.
- Adds flavor: Buttermilk provides a tangy, creamy flavor.
- Helps coat flour stick: The viscosity of buttermilk allows flour to adhere for crispy coating.
Any substitute should aim to mimic some or all of these qualities.
Buttermilk Substitutes for Fried Chicken
1. Plain Yogurt
Plain yogurt is one of the closest replacements for buttermilk in fried chicken. It has a similar creamy texture and tangy flavor. The acidic properties also help tenderize the meat. Make sure to use plain full-fat yogurt for the best results.
2. Sour Cream
Sour cream is a bit lighter than yogurt but can work well as a buttermilk alternative. It has acidic and fat components to help break down proteins and keep chicken moist. Thin it out with a bit of milk to better mimic buttermilk’s viscosity.
3. Milk
Believe it or not, regular milk makes a decent buttermilk substitute. The key is adding something acidic like lemon juice or vinegar to mimic buttermilk’s tanginess. Let sit for 5-10 minutes after mixing in the acid to thicken up.
4. Coconut Milk
For a dairy-free option, coconut milk does the trick. Make sure to whisk it well to fully incorporate the creamy coconut solids. Adding a bit of lemon juice also helps provide acidic properties. Shake well before using.
5. Almond Milk
Almond milk won’t provide the exact same flavor or fat, but it can work in a pinch. Combine it with some lemon juice or vinegar and let sit for a few minutes before using. Soy milk and rice milk can be used similarly.
Buttermilk Substitute Ratio Chart
Here is a quick reference chart for mixing up common buttermilk substitutes:
| Substitute | Ratio |
|---|---|
| Yogurt | 1 cup yogurt + 1-2 tbsp milk |
| Sour Cream | 1 cup sour cream + 1-2 tbsp milk |
| Milk + Acid | 1 tbsp lemon juice or vinegar + 1 cup milk |
| Coconut Milk | 1 cup coconut milk |
| Almond Milk | 1 tbsp lemon juice + 1 cup almond milk |
Tips for Using Buttermilk Substitutes
Here are some top tips to ensure your buttermilk swap goes smoothly:
- Mix up substitute at least 5 minutes before using to allow acid to work.
- Stir or shake substitute well each time before dredging chicken.
- Use cold substitutes right from the fridge for best coating.
- Add a touch of garlic powder or onion powder to mimic buttermilk tang.
- Pat chicken dry first for better flour adhesion.
- Let chicken sit for 5-10 minutes after coating to help adhere.
Frequently Asked Questions
1. Can I use vinegar instead of lemon juice?
Yes, vinegars like white, apple cider, rice, or red wine vinegar all work well to curdle the milk. Use about 1 tablespoon per cup of milk.
2. How long will the substitutes last?
The shelf life depends on the ingredient, but most will last 3-5 days refrigerated. Yogurt, sour cream, and milk typically have the shortest shelf life. Always use your best judgment and don’t use if substitutes smell or look off.
3. Do I have to sit out the substitute ahead of time?
It’s best to let it sit out 5-10 minutes to allow the acid to work before using. However, you can get away with using it immediately if needed in a time crunch.
4. Can I use buttermilk powder or buttermilk soup mix?
Yes, powdered or condensed buttermilk products work well for an easy substitute. Mix with water according to package directions to reconstitute before using.
5. What’s the best buttermilk substitute for a low-fat option?
Using almond milk or skim milk with a bit of lemon juice or vinegar gives you the lowest calories and fat. Coconut milk is lower in protein but can also work for a lighter alternative.
Substitute Recipes
Fried Chicken with Yogurt
Ingredients:
- 1 cup plain Greek yogurt
- 2 tbsp milk
- 1 1/2 lbs chicken pieces
- 1 cup flour
- 1 tsp salt
- 1/2 tsp pepper
- Oil for frying
Instructions:
- Whisk together yogurt and milk in a bowl. Mix in salt and pepper.
- Pat chicken dry and place in yogurt mixture. Turn to coat and let marinate 15 minutes.
- Mix flour, salt, and pepper in a shallow dish. Dredge chicken in flour mixture to coat.
- Heat 1-inch oil in skillet over medium high heat. Fry chicken in batches 5-7 minutes each side until browned and cooked through.
- Let drain on paper towel lined plate. Serve hot.
Buttermilk-less Fried Chicken
Ingredients:
- 1 cup almond milk
- 1 tbsp apple cider vinegar
- 1 lb chicken tenders
- 1/2 cup flour
- 1/2 tsp each salt and pepper
- Neutral oil for frying
Instructions:
- Whisk together milk and vinegar. Let sit 10 minutes.
- Season chicken with salt and pepper. Dip in milk mixture to coat.
- Place flour in shallow bowl. Dredge chicken in flour, shaking off excess.
- Heat 1/2-inch oil in skillet over medium heat. Fry chicken 4-5 minutes on each side until cooked and crisp.
- Drain on paper towels. Season with salt to serve.
Conclusion
With yogurt, sour cream, milk, coconut milk, and almond milk all making easy pantry-friendly swaps, you can still enjoy delicious fried chicken even when you’re out of buttermilk. Just remember to incorporate an acidic element and let the substitute sit ahead of time for best results. Now you’re ready to fry up some chicken with your favorite buttermilk alternative!