Fried chicken is known for its crispy, flavorful coating, and one key ingredient in many recipes is buttermilk. But what if you don’t have buttermilk on hand? Or maybe you need a dairy-free alternative?
The good news is that there are plenty of buttermilk substitutes that will still give you tender, juicy, and crispy fried chicken. In this topic, we’ll cover the best buttermilk alternatives, how to use them, and tips for getting perfect fried chicken without it.
Why Is Buttermilk Used for Fried Chicken?
Buttermilk plays a crucial role in marinating and tenderizing the chicken. Here’s why it’s commonly used:
✅ Breaks Down Proteins – The acidity in buttermilk helps tenderize the chicken, making it juicy.
✅ Enhances Flavor – Adds a slight tangy taste that complements the seasoning.
✅ Creates a Crispy Coating – Helps the flour stick better, leading to a crunchier crust.
Since buttermilk is slightly acidic, we need a substitute that mimics its effect on the chicken.
Best Buttermilk Substitutes for Fried Chicken
1. Milk and Vinegar (Best Simple Substitute)
This is one of the easiest and most effective substitutes. It mimics buttermilk’s acidity and tenderizing properties.
How to Make It:
- 1 cup milk (whole or low-fat)
- 1 tablespoon white vinegar or apple cider vinegar
Instructions:
- Mix the milk and vinegar in a bowl.
- Let it sit for 5-10 minutes until it slightly curdles.
- Use it as a 1:1 replacement for buttermilk in your recipe.
✅ Works well for tenderizing and flavoring.
✅ Easy to make with common kitchen ingredients.
2. Milk and Lemon Juice
Lemon juice works the same way as vinegar, adding acidity to regular milk.
How to Make It:
- 1 cup milk
- 1 tablespoon lemon juice
Instructions:
- Stir the lemon juice into the milk.
- Let it sit for 5-10 minutes until it thickens slightly.
- Use it in place of buttermilk.
✅ Adds a fresh, slightly tangy flavor.
✅ Great for marinating chicken.
3. Yogurt and Water (Best for Thick Marinade)
Yogurt is naturally tangy and acidic, making it an excellent buttermilk substitute. However, it’s thicker than buttermilk, so it needs to be thinned out.
How to Make It:
- ½ cup plain yogurt
- ½ cup water or milk
Instructions:
- Whisk the yogurt and water/milk together until smooth.
- Use it as a 1:1 replacement for buttermilk.
✅ Provides great tenderness.
✅ Works well for deep flavor penetration.
4. Sour Cream and Water
Sour cream has a similar tanginess to buttermilk but is much thicker. Mixing it with water makes it a suitable alternative.
How to Make It:
- ½ cup sour cream
- ½ cup water or milk
Instructions:
- Stir until smooth.
- Use it as a direct substitute for buttermilk.
✅ Great for a rich, creamy marinade.
✅ Works best when left overnight.
5. Kefir (Best Probiotic Option)
Kefir is a fermented milk drink that’s naturally acidic, making it a great buttermilk substitute.
How to Use It:
- Use plain, unsweetened kefir as a 1:1 replacement for buttermilk.
✅ Naturally acidic and rich in probiotics.
✅ Enhances flavor while keeping the chicken moist.
6. Dairy-Free Buttermilk Substitutes
If you need a dairy-free option, try these substitutes:
Almond Milk and Vinegar
- 1 cup unsweetened almond milk
- 1 tablespoon vinegar or lemon juice
- Mix and let sit for 10 minutes.
Coconut Milk and Vinegar
- 1 cup full-fat coconut milk
- 1 tablespoon vinegar or lemon juice
- Stir and let it sit before using.
✅ Best for lactose-intolerant or vegan diets.
✅ Works similarly to regular milk substitutes.
How to Use Buttermilk Substitutes for Fried Chicken
Once you’ve chosen a substitute, follow these steps to achieve crispy, flavorful fried chicken:
Step 1: Marinate the Chicken
- Soak the chicken in your chosen buttermilk substitute.
- Refrigerate for at least 4 hours, but overnight is best.
Step 2: Prepare the Coating
- Mix flour with seasonings like salt, pepper, garlic powder, paprika, and cayenne pepper.
Step 3: Dredge the Chicken
- Remove the chicken from the marinade, letting excess liquid drip off.
- Coat the chicken thoroughly in the seasoned flour mixture.
Step 4: Fry to Perfection
- Heat oil to 350°F (175°C).
- Fry the chicken until golden brown and crispy (about 12-15 minutes depending on thickness).
Tips for Perfect Fried Chicken Without Buttermilk
✅ Don’t Skip the Marinating Time – The longer the chicken marinates, the better the flavor and tenderness.
✅ Use Cornstarch in the Coating – Helps make the crust extra crispy.
✅ Double Dredge for More Crunch – Dip the chicken back in the marinade before a second coating of flour.
✅ Rest Before Frying – Let the coated chicken sit for 10 minutes to allow the coating to stick better.
✅ Use the Right Oil – Peanut, canola, or vegetable oil works best for frying.
Common Mistakes to Avoid
🚫 Skipping the Acid in the Substitute – The acidity is key for tenderizing.
🚫 Not Letting the Coating Set – Resting the chicken before frying prevents the breading from falling off.
🚫 Frying at the Wrong Temperature – Too hot = burnt outside, raw inside. Too low = greasy chicken.
Frequently Asked Questions
1. Can I Fry Chicken Without Any Buttermilk or Substitute?
Yes, but the chicken may not be as tender. A simple egg wash (eggs and a little water or milk) can help the coating stick.
2. What’s the Best Non-Dairy Substitute for Buttermilk in Fried Chicken?
Almond milk and vinegar work well, but coconut milk is also a great choice for richness.
3. Can I Use Water Instead of Buttermilk?
Water alone won’t have the acidity needed for tenderizing. It’s better to mix it with vinegar or lemon juice.
4. How Long Should I Marinate Chicken in a Buttermilk Substitute?
At least 4 hours, but overnight gives the best results.
5. Does Buttermilk Substitute Change the Taste of Fried Chicken?
Not much! Most substitutes add a slight tang, but once fried, the difference is minimal.
Buttermilk is great for making fried chicken tender and flavorful, but there are plenty of substitutes that work just as well. Whether you use milk and vinegar, yogurt, sour cream, or a dairy-free option, you can still get crispy, juicy, and delicious fried chicken.
With the right marinade and cooking techniques, your fried chicken will turn out perfect—even without buttermilk!