How to Make Fried Chicken Without Buttermilk

Ever wondered if you could make crispy, juicy fried chicken without buttermilk? Well, let me tell you that not only is it possible, but it’s also incredibly delicious. In this article, we’ll explore how to prepare sumptuous fried chicken without using buttermilk, a common ingredient in traditional recipes. We’ll delve into various substitutes for buttermilk and provide you with delectable recipes to try at home.

The appeal of fried chicken lies in its perfect balance of flavors and texture — the crispy exterior enveloping tender, flavorful meat. But what if you’re out of buttermilk or can’t use it due to dietary restrictions? Don’t fret, I’ll guide you through preparing “fried chicken without buttermilk” that doesn’t compromise taste or texture.

By the end of this guide, you’ll have the knowledge and confidence to serve yourself a delicious plate of fried chicken, with or without buttermilk. Read more to discover all the secrets in this article.

Why People Use Buttermilk in Fried Chicken

Traditionally, buttermilk has been a critical ingredient in fried chicken recipes due to its ability to tenderize the chicken and help the coating stick. The acidity of buttermilk serves to break down the proteins in the chicken, tenderizing it and enhancing its flavor. Furthermore, when used in the batter, it creates a thick, sticky layer that crisps up beautifully when fried.

Buttermilk’s rich, tangy flavor adds depth to the fried chicken, making it a favorite in many households. Its creamy consistency and acidity bring out the flavors of other ingredients, like herbs and spices, that are often used in fried chicken recipes. 

However, while buttermilk is significant in making exemplary fried chicken, it isn’t irreplaceable. Several viable substitutes can fulfill the same functions, allowing you to make delicious fried chicken without buttermilk.

The Challenges of Cooking Without Buttermilk

Cooking fried chicken without buttermilk might seem challenging, as you must find a substitute that can perform the same roles as buttermilk. The main challenge lies in finding an ingredient that can tenderize the chicken and create a thick, sticky batter that crisps up during frying.

Moreover, the substitute should ideally have a tangy flavor similar to buttermilk to keep the taste profile of the fried chicken intact. This might seem like a tall order, but there are, in fact, several ingredients available in most kitchens that can serve this purpose effectively.

It’s also worth noting that while finding buttermilk substitutes for cooking is relatively easy, each replacement brings its unique flavor profile and consistency. Therefore, choosing a substitute that complements the other ingredients in your recipe is essential.

Suitable Substitutes for Buttermilk in Fried Chicken

Several ingredients can be used as an adequate substitute for buttermilk, such as yogurt, sour cream, or a mixture of milk, vinegar, or lemon juice. Each of these substitutes has a unique flavor profile and consistency, but they all possess the necessary acidity to tenderize the chicken and help the coating stick.

With its tangy flavor and creamy consistency, Yogurt is an excellent buttermilk substitute. It’s acidic enough to tenderize the chicken while providing a thick base for the coating. Similarly, sour cream can be a suitable substitute due to its rich, tangy flavor and thick consistency.

For those who don’t have yogurt or sour cream in their pantry, a mixture of milk, vinegar, or lemon juice can serve as an excellent buttermilk substitute. The acidity of vinegar or lemon juice curdles the milk, creating a consistency and flavor similar to buttermilk. 

Recipe: Fried Chicken with Yogurt

Ingredients:

• 1.5 lbs Chicken pieces (legs, thighs, or breasts)
• 1 cup Plain yogurt
• 1.5 cups all-purpose flour
• 1 tablespoon Paprika
• 1 tablespoon Garlic powder
• 1 tablespoon Onion powder
• Salt and pepper to taste
• Oil for frying (canola or peanut oil work well)

Instructions:

1. Marinate the Chicken: Mix the chicken pieces with the yogurt in a large bowl, ensuring all details are well coated. Add 1/2 tablespoon each of paprika, garlic powder, and onion powder. Mix well. Cover and let it marinate in the refrigerator for at least an hour, preferably overnight, for the best flavor.
2. Prepare the Flour Mixture: In a separate bowl, combine the flour with the remaining paprika, garlic powder, and onion powder. Season with salt and pepper. Mix well.
3. Dredge the Chicken: Remove it from the refrigerator Once it marries. Dredge each piece of chicken in the flour mixture, ensuring it’s well coated. Shake off any excess flour. 
4. Fry the Chicken: Heat your oil in a deep frying pan or Dutch oven to about 350°F (175°C). Add the chicken pieces, a few at a time, and fry until golden brown and crispy. This should take 10-12 minutes for smaller amounts and 13-15 minutes for larger ones. Ensure the internal temperature of the chicken reaches at least 165°F (74°C).
5. Drain and Serve: Place the fried chicken on a paper towel-lined plate to drain excess oil. Repeat the process with the remaining chicken pieces. Serve warm.

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Recipe: Fried Chicken with Sour Cream

Ingredients:

• 1.5 lbs Chicken pieces (legs, thighs, or breasts)
• 1 cup Sour cream
• 1.5 cups all-purpose flour
• 1 tablespoon Paprika
• 1 tablespoon Garlic powder
• 1 tablespoon Onion powder
• Salt and pepper to taste
• Oil for frying (canola or peanut oil are good options)

Instructions:

1. Marinate the Chicken: Combine the chicken pieces with the sour cream in a large bowl. Make sure all details are well coated. Add 1/2 tablespoon each of paprika, garlic powder, and onion powder. Mix thoroughly. Cover and let it marinate in the refrigerator for at least an hour, ideally overnight, for the best flavor
2. Prepare the Flour Mixture: Mix the flour with the remaining paprika, garlic powder, and onion powder in a separate bowl. Season it with salt and pepper. Stir until well combined.
3. Dredge the Chicken: Remove it from the refrigerator After it marries. Dredge each piece of chicken in the flour mixture, ensuring it’s well coated. Shake off any excess flour. 
4. Fry the Chicken: Pour the oil into a deep frying pan or Dutch oven and heat it to around 350°F (175°C). Add the chicken pieces in batches and fry until they turn golden brown and crispy. This should take 10-12 minutes for smaller amounts and 13-15 minutes for larger ones. Ensure the chicken’s internal temperature reaches at least 165°F (74°C).
5. Drain and Serve: Place the fried chicken onto a plate lined with paper towels to absorb the excess oil. Repeat the frying process with the remaining chicken pieces. Serve while still warm.

Recipe: Fried Chicken with Milk and Vinegar

Ingredients:

• 1.5 lbs Chicken pieces (legs, thighs, or breasts)
• 1 cup Milk
• 1 tablespoon Vinegar (white or apple cider vinegar)
• 1.5 cups all-purpose flour
• 1 tablespoon Paprika
• 1 tablespoon Garlic powder
• 1 tablespoon Onion powder
• Salt and pepper to taste
• Oil for frying (canola or peanut oil are good options)

Instructions:

1. Prepare the Buttermilk Substitute: Combine the milk and vinegar in a bowl. Stir well and let it sit for about 10 minutes. This mixture will curdle a bit, resembling buttermilk.
2. Marinate the Chicken: Mix the chicken pieces with the milk and vinegar mixture in a large bowl. Ensure all the details are well-coated. Add 1/2 tablespoon each of paprika, garlic powder, and onion powder. Mix well. Cover and let it marinate in the refrigerator for at least an hour, ideally overnight, for the best flavor.
3. Prepare the Flour Mixture: In a separate bowl, combine the flour with the remaining paprika, garlic powder, and onion powder. Season with salt and pepper. Mix well.
4. Dredge the Chicken: Remove it from the refrigerator after the chicken has marinated. Coat each piece of chicken in the flour mixture, ensuring it’s well covered. Shake off any excess flour. 
5. Fry the Chicken: Heat the oil in a deep frying pan or Dutch oven to around 350°F (175°C). Fry the chicken pieces in batches until golden brown and crispy, about 10-12 minutes for smaller amounts and 13-15 minutes for larger ones. Ensure the internal temperature of the chicken reaches at least 165°F (74°C)
6. Drain and Serve: Transfer the fried chicken to a plate lined with paper towels to absorb excess oil. Repeat the process with the remaining chicken pieces. Serve while still warm.

Tips for Getting a Perfectly Crispy Coating

Achieving a perfectly crispy coating on your fried chicken doesn’t have to be tricky – here are some tips to help you get it right every time. 

The first tip is to ensure your oil is at the right temperature before adding your chicken. The oil should be around 350°F (175°C) for optimal results. If the oil is too hot, the chicken will cook too quickly on the outside, leaving the inside undercooked. If the oil is not hot enough, the chicken will absorb too much oil, resulting in greasy, soggy chicken.

Secondly, keep your pan neat. Adding too many pieces at once can lower the temperature of the oil, leading to uneven cooking. Fry a few pieces simultaneously to ensure each piece is cooked perfectly.

Lastly, let the chicken drain on a paper towel to remove excess oil after frying. This simple step can make a noticeable difference in the crispiness of your fried chicken.

Pairing Suggestions: What to Serve with Your Fried Chicken

Now that you’ve mastered making fried chicken without buttermilk let’s discuss some delicious sides that perfectly complement your main dish. 

Fried chicken pairs beautifully with a wide variety of side dishes. Consider serving your fried chicken with mashed potatoes and gravy, coleslaw, or corn on the cob for a classic combination. 

If you’re looking for a lighter option, a fresh green salad or a tangy cucumber salad can balance out the richness of the fried chicken. 

Try serving your fried chicken with a spicy jambalaya or a hearty macaroni and cheese for a more adventurous pairing. The possibilities are endless, and with your newfound skill in making fried chicken without buttermilk, you’re free to experiment with different combinations to find your favorite.

Conclusion

As we’ve seen, making fried chicken without buttermilk can be just as easy and delicious as the traditional method, with a few simple substitutions. Whether you’re using yogurt, sour cream, or a mixture of milk and vinegar, you can achieve the same tenderizing and flavor-enhancing effects that buttermilk offers.

With the recipes and tips in this guide, you can confidently venture into your kitchen and whip up a batch of crispy, juicy fried chicken.

FAQs

Q1: Why do most fried chicken recipes use buttermilk?

A1: Buttermilk is acidic, which helps to tenderize the chicken, keeping it juicy and flavorful. It also helps the flour stick to the chicken better, creating a crispier crust. 

Q2: What can I use instead of buttermilk for fried chicken?

A2: There are several alternatives to buttermilk for fried chicken. Some of the most common substitutes include plain yogurt, sour cream, or a mixture of milk and vinegar. These alternatives mimic the acidity of buttermilk, thus tenderizing the chicken and adding flavor.

Q3: How long should I marinate the chicken in the substitute?

A3: Marinating the chicken in the buttermilk substitute for at least an hour is recommended for the best flavor. However, leaving the chicken to marinate overnight in the refrigerator is ideal for maximum flavor penetration and tenderization.

Q4: Can I still get a crispy crust without buttermilk?

A4: Yes, you can. The crispy crust comes from dredging the chicken in a seasoned flour mixture before frying. The buttermilk or its substitute helps the flour adhere to the chicken, but the crispiness comes from the flour and the frying process.

Q5: What type of oil should I use for frying the chicken?

A5: For frying chicken, it’s best to use oils with a high smoke point, such as canola oil, peanut oil, or vegetable oil. These oils can handle the high temperature required for frying without burning.

Q6: How can I make sure my chicken is cooked thoroughly?

A6: The safest way to ensure your chicken is cooked thoroughly is by using a meat thermometer. The internal temperature of the chicken should reach at least 165°F (74°C) when fully cooked. 

Q7: How can I reduce the oiliness of my fried chicken?

A7: Drain the chicken on a plate lined with paper towels after frying. This helps to absorb the excess oil, reducing the overall oiliness of your fried chicken.