Substitute for Buttermilk in Fried Chicken: Best Marinades
When making fried chicken, the best substitute for buttermilk is Milk + Vinegar (DIY Buttermilk). This creates a quick homemade buttermilk that curdles and thickens just like the real thing. The acidity tenderizes chicken identically and helps the breading stick. Buttermilk is essential in fried chicken marinades. Its acidity tenderizes the meat, and its thick consistency helps the flour coating adhere. The tangy flavor also seasons the chicken. The substitute must provide acidity and thickness.
Best Substitute
Milk + Vinegar (DIY Buttermilk)
1 cup whole milk + 1 tbsp white vinegar or lemon juice (let sit 10 minutes)
This creates a quick homemade buttermilk that curdles and thickens just like the real thing. The acidity tenderizes chicken identically and helps the breading stick.
What else can I use instead of buttermilk in fried chicken?
Plain Yogurt (thinned)
3/4 cup plain yogurt + 1/4 cup milk per cup of buttermilk
Yogurt's acidity tenderizes chicken beautifully. Creates an extra-thick marinade that holds coating well. Marinate 2-8 hours.
Sour Cream (thinned)
1/2 cup sour cream + 1/2 cup milk per cup of buttermilk
Rich and tangy. Makes for exceptionally juicy fried chicken with great coating adhesion.
Pickle Juice
1 cup dill pickle juice per cup of buttermilk
A popular restaurant trick. The vinegar and salt brine tenderizes chicken and adds fantastic flavor. Marinate 4-12 hours.
Frequently Asked Questions
What can I use instead of buttermilk for fried chicken?
The easiest substitute is DIY buttermilk: add 1 tablespoon of white vinegar or lemon juice to 1 cup of whole milk and let it sit for 10 minutes. For extra flavor, try pickle juice as a marinade. Thinned yogurt also works very well.
Can I use regular milk instead of buttermilk for fried chicken?
Plain milk won't tenderize the chicken as well because it lacks acidity. Always add 1 tablespoon of vinegar or lemon juice per cup of milk to create the acid needed for tender, juicy fried chicken.