What To Know
- To make a buttermilk substitute with yogurt, simply mix 1 cup of plain yogurt with 1 tablespoon of lemon juice or white vinegar.
- If you have regular milk on hand, you can make your own acidic milk by adding 1 tablespoon of lemon juice or white vinegar per cup of milk.
- Marinate the chicken in the buttermilk substitute for at least 4 hours, or up to overnight.
Buttermilk, a fermented dairy product, adds a unique tang and tenderness to fried chicken. However, if you find yourself without buttermilk, don’t despair! There are several effective buttermilk substitutes that will still yield a crispy, flavorful fried chicken.
Plain Yogurt
Yogurt is a great substitute for buttermilk due to its similar acidity and thickness. To make a buttermilk substitute with yogurt, simply mix 1 cup of plain yogurt with 1 tablespoon of lemon juice or white vinegar. Let the mixture sit for 5-10 minutes to thicken.
Milk and Lemon Juice
This simple combination mimics the acidity of buttermilk. Mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Allow the mixture to sit for 5-10 minutes before using.
Sour Cream and Milk
Sour cream, like yogurt, is acidic and thick. To make a buttermilk substitute, combine 1/2 cup of sour cream with 1/2 cup of milk.
Buttermilk Powder
Buttermilk powder is a convenient and shelf-stable option. Mix 1/4 cup of buttermilk powder with 1 cup of water to create a buttermilk substitute.
Kefir
Kefir, a fermented milk drink, has a similar tang and acidity to buttermilk. Use 1 cup of kefir as a direct substitute for buttermilk.
Acidic Milk
If you have regular milk on hand, you can make your own acidic milk by adding 1 tablespoon of lemon juice or white vinegar per cup of milk. Let the mixture sit for 5-10 minutes before using.
Heavy Cream and Lemon Juice
Heavy cream is a rich and flavorful substitute for buttermilk. Combine 1 cup of heavy cream with 1 tablespoon of lemon juice or white vinegar. Let the mixture sit for 5-10 minutes before using.
Tips for Using Buttermilk Substitutes
- Marinate the chicken: Buttermilk substitutes not only add flavor but also help tenderize the chicken. Marinate the chicken in the buttermilk substitute for at least 4 hours, or up to overnight.
- Use a double coating: For extra crispy chicken, double coat the chicken. First, dip the chicken in the buttermilk substitute, then dredge it in flour. Repeat the process for a thicker coating.
- Fry at the right temperature: The ideal temperature for frying chicken is between 350-375 degrees Fahrenheit. Use a thermometer to ensure the oil is at the correct temperature.
- Don’t overcrowd the pot: Frying too much chicken at once will lower the oil temperature and result in soggy chicken. Fry in batches to maintain the oil temperature.
Troubleshooting
- The coating is falling off: The buttermilk substitute may not have been acidic enough. Add an extra tablespoon of lemon juice or white vinegar to the mixture.
- The chicken is too tough: The chicken may not have been marinated long enough. Marinate the chicken for at least 4 hours, or up to overnight.
- The chicken is too greasy: The oil may not have been hot enough. Raise the oil temperature to between 350-375 degrees Fahrenheit.
Final Thoughts: Enhance Your Fried Chicken with Substitutes
Don’t let the lack of buttermilk stop you from enjoying crispy, flavorful fried chicken. By utilizing these effective substitutes, you can create a delicious fried chicken that rivals any buttermilk-marinated version. Experiment with different substitutes to find the one that best suits your taste and preferences.
Answers to Your Questions
1. Can I substitute buttermilk with regular milk in fried chicken recipes?
Yes, you can substitute buttermilk with regular milk. However, the chicken may not be as tender or flavorful.
2. How long should I marinate the chicken in buttermilk substitute?
Marinating the chicken for at least 4 hours is recommended, but overnight marination will result in even more tender chicken.
3. Can I use buttermilk substitutes in other recipes that call for buttermilk?
Yes, buttermilk substitutes can be used in most recipes that call for buttermilk, including pancakes, waffles, and biscuits.
4. How can I make buttermilk from scratch?
To make buttermilk from scratch, stir 1 tablespoon of lemon juice or white vinegar into 1 cup of milk. Let the mixture sit for 5-10 minutes before using.
5. What is the difference between buttermilk and cultured buttermilk?
Buttermilk is a natural byproduct of making butter, while cultured buttermilk is made by adding bacteria cultures to milk. Cultured buttermilk has a thicker consistency and a more pronounced tangy flavor.
