Hey there, kitchen warriors! Ever found yourself hyped to whip up some juicy, tender chicken, only to realize you’re fresh outta buttermilk? Don’t sweat it! I’ve been there, staring into my fridge like it’s betrayed me. But guess what? You don’t need buttermilk to get that melt-in-your-mouth chicken vibe. There are tons of other goodies you can use to marinate chicken instead of buttermilk, and I’m gonna spill all the deets right here at [Your Blog Name]. We’re diving deep into alternatives that’ll keep your chicken flavorful, moist, and downright delish—whether you’re frying, baking, or grilling.
Let’s cut to the chase. If you’re wondering what you can swap in for buttermilk here’s the quick list of champs milk mixed with acid (like vinegar or lemon juice) plain yogurt, sour cream, coconut milk, kefir, cream of tartar with milk, and even beer for the wild ones out there. Each of these brings something special to the table, mimicking buttermilk’s tenderizing magic and tangy kick. Stick with me, and I’ll break down each one with tips, tricks, and a lil’ personal flair to make sure your chicken game stays strong.
Why Buttermilk Rocks (And Why We Need Alternatives)
First off, let’s chat about why buttermilk is such a big deal for marinating chicken. It’s got this awesome acidic nature that breaks down tough proteins, makin’ your chicken super tender and juicy. Plus, it adds a tangy, creamy flavor that just vibes with poultry, helps breading stick better for that crispy crust, and keeps the meat from drying out when you cook it. Oh, and it even helps with browning—talk about a multitasker!
But here’s the rub sometimes you ain’t got buttermilk on hand, or maybe you’re lactose-intolerant or just wanna switch things up. That’s where these substitutes come in hot. They all got some of that acidic or creamy mojo to tenderize and flavor your chicken, even if they don’t do it exactly the same way. Let’s get into the nitty-gritty of each option so you can pick what works for ya.
1. Milk + Acid: The Classic Buttermilk Hack
This is probs the easiest and most common swap I’ve used when I’m in a pinch. If you’ve got milk and somethin’ acidic like white vinegar or lemon juice you’re golden. This mix curdles the milk givin’ it that sour tang and texture close to buttermilk, and it works wonders for tenderizing chicken.
- How to Make It: Grab 1 cup of milk (any kind, tho whole milk is richer), and mix in 1 tablespoon of white vinegar or fresh lemon juice. Let it sit for 5-10 minutes till it gets a lil’ thick and curdly. Boom, you’ve got a buttermilk stand-in!
- Why It Works: The acid mimics buttermilk’s tenderizing power by breakin’ down chicken proteins, while the milk adds moisture.
- Best For: Fried chicken or baked chicken pieces. It helps coatings stick and keeps things juicy.
- Marinating Time: I’d say 2-6 hours in the fridge is perfect. Don’t go over 12 hours, tho, or the texture might get weird and stringy.
- My Tip: Add a pinch of salt to the mix for extra flavor. I once forgot the acid and just used plain milk—big mistake, no tenderness at all! Learn from my flop.
I love this one ‘cause it’s so darn simple. You’ve probs got milk and vinegar layin’ around, so no need for a last-minute store run. It’s my go-to when I’m makin’ Southern-style fried chicken and wanna impress without the hassle.
2. Plain Yogurt: Creamy, Tangy Goodness
Next up, plain yogurt. This stuff is a freakin’ game-changer if you want somethin’ close to buttermilk’s vibe. It’s thick, creamy, and got that natural tang from fermentation, makin’ it a stellar pick for marinating.
- How to Use It: Use plain, unsweetened yogurt (avoid the fruity junk). It’s often thicker than buttermilk, so thin it out with a splash of milk or water till it’s pourable.
- Why It Works: Yogurt’s acidity tenderizes chicken just like buttermilk, and its richness keeps the meat moist. Plus, it helps breading cling on tight for that crispy finish.
- Best For: Grilled or fried chicken. It’s awesome for tandoori-style recipes too!
- Marinating Time: Let it soak for 2-8 hours. Overnight is cool if you’ve got time—just don’t overdo it past 24 hours.
- My Tip: Mix in some garlic or spices with the yogurt for a flavor bomb. I’ve used Greek yogurt before, but it’s thicker, so definitely dilute it a bit more.
I remember usin’ yogurt on some chicken skewers for a barbecue, and folks couldn’t stop ravin’ about how juicy they were. It’s got this subtle zing that pairs so well with bold spices. If you ain’t tried it yet, you’re missin’ out!
3. Sour Cream: A Rich Twist
Sour cream might sound a bit odd, but trust me, it’s a sneaky good substitute. It ain’t as tangy as buttermilk, but it’s got a creamy texture and slight acidity that can do the job.
- How to Use It: Mix 1 cup of sour cream with 1-2 tablespoons of milk or water to loosen it up. You want it closer to buttermilk’s consistency.
- Why It Works: The fat content adds moisture and helps with a crispy crust when fryin’, while the mild acidity tenderizes a bit.
- Best For: Fried chicken or creamy baked dishes. It’s less about tang and more about richness.
- Marinating Time: 2-6 hours is plenty. It’s thicker, so it might not soak in as fast.
- My Tip: Don’t use low-fat sour cream—go full-fat for the best results. I tried the light stuff once, and it just didn’t coat as well.
I’ve whipped this up when I was makin’ a quick batch of chicken tenders, and it gave ‘em a lush, velvety feel. It’s not my first pick, but if it’s all I got in the fridge, it gets the job done with style.
4. Coconut Milk: Dairy-Free Tropical Vibes
For my dairy-free peeps, coconut milk is where it’s at. This stuff brings a whole new flavor profile to your chicken, with a hint of tropical sweetness alongside its creamy texture.
- How to Make It: Use full-fat coconut milk (the canned kind, not the watery carton stuff). Mix 1 cup with 1 tablespoon of vinegar or lemon juice to add some acidity, then let it sit a few minutes to thicken a tad.
- Why It Works: It’s rich like buttermilk, addin’ moisture, and the acid you mix in helps with tenderizin’. The subtle sweetness is a bonus for unique dishes.
- Best For: Grilled or baked chicken with exotic flavors—think Caribbean or Thai-inspired recipes.
- Marinating Time: 2-8 hours. Don’t go too long, as the sweetness can overpower.
- My Tip: Pair it with spices like curry or ginger. I made coconut-marinated chicken once for a luau-themed party, and it was a straight-up hit!
This one’s a lil’ outta left field, but I’m all about experimentin’ in the kitchen. If you wanna switch up your chicken with somethin’ different, coconut milk’s your ticket to flavor town.
5. Kefir: The Fermented Underdog
Kefir ain’t somethin’ everyone’s got stashed away, but if you do, it’s a fantastic buttermilk swap. It’s a fermented milk drink, kinda like a drinkable yogurt, with a tangy kick.
- How to Use It: Use plain kefir straight up—no need to mix or dilute. It’s already got the right consistency for marinating.
- Why It Works: Its acidity matches buttermilk’s tenderizing effect, and it’s got probiotics for a lil’ health boost. Keeps chicken moist too.
- Best For: Any chicken dish, especially fried or roasted. It’s subtle enough for most recipes.
- Marinating Time: 2-8 hours is ideal. Overnight works if you’re preppin’ ahead.
- My Tip: If it’s too strong for ya, cut it with a bit of milk. I tried it on a whim for some chicken thighs, and they came out crazy tender.
I ain’t gonna lie, I only discovered kefir a while back when a health-nut buddy recommended it. But dang, it’s a solid pick if you’re lookin’ for somethin’ unique with similar vibes to buttermilk.
6. Cream of Tartar + Milk: The Science-y Swap
This one’s a bit of a curveball, but cream of tartar mixed with milk can pull off a buttermilk impersonation. It’s more common in baking, but it works for marinades too.
- How to Make It: Mix 1 cup of milk with 1 tablespoon of cream of tartar. Let it sit for a few minutes to curdle and thicken.
- Why It Works: Cream of tartar’s acidic as heck, so it curdles the milk and gives that tenderizing effect we’re after.
- Best For: Fried chicken or quick marinades when you’re outta other options.
- Marinating Time: 2-6 hours. It ain’t as flavorful, so don’t expect miracles.
- My Tip: Stir well, ‘cause it can get clumpy. I’ve used this in a desperate moment, and it did the trick, tho it ain’t my fave.
Honestly, this feels like a chemistry experiment gone right. I don’t reach for it often, but if you’ve got cream of tartar from some random baking project, give it a whirl.
7. Beer: The Wild Card for Crispy Chicken
Alright, let’s get funky with beer. Yeah, you heard me right—beer can marinate chicken! It’s not traditional, but it’s got some cool tricks up its sleeve for a crispy finish.
- How to Use It: Pick a light beer like a lager or pilsner (nothin’ too dark or bitter). Soak your chicken in it straight from the can or bottle for at least an hour.
- Why It Works: The carbonation and yeast create a light, crispy coating when fried, and it tenderizes while addin’ a unique malty flavor.
- Best For: Fried chicken, hands down. It’s all about that crunch.
- Marinating Time: 1-4 hours. Don’t overdo it, or the beer taste might take over.
- My Tip: Use a beer you’d actually drink—bad beer equals bad chicken. I tried this at a tailgate party, and folks were shocked at how good it turned out!
I’m a bit of a rebel in the kitchen, so sloshin’ some beer on my chicken felt right up my alley. It’s not for every day, but for a fun twist, it’s a total winner.
Bonus Tips for Marinating Chicken Like a Pro
No matter which substitute you roll with, here’s some extra nuggets of wisdom I’ve picked up over the years to make sure your chicken stays on point:
- Full Coverage, Baby: Make sure your chicken is completely dunked in the marinade. Use a resealable bag or a covered dish to keep it locked in. No half-measures!
- Chill Out: Always marinate in the fridge. Raw chicken plus room temp is a recipe for disaster. Keep it cool for 2-8 hours, or overnight for max flavor.
- Don’t Reuse: Once that marinade’s touched raw chicken, toss it. Don’t even think about usin’ it again—bacteria ain’t your friend.
- Pat It Dry: Before cookin’, pat your chicken dry with paper towels. Wet chicken don’t brown well, and you want that golden crust.
- Timing Is Key: Don’t over-marinate with acidic stuff. Too long, and your chicken turns mushy. Stick to the times I mentioned for each option.
- Cook Smart: Don’t overcook! Chicken’s done at 165°F internal temp. Let it rest 5-10 minutes after cookin’ to lock in them juices.
I’ve messed up plenty of times by skippin’ these steps, like the time I left chicken in a vinegar mix too long and it turned to rubber. Don’t be like past me—follow these tips!
Alternative Tenderizing Hacks (If You’re Outta Everything)
What if you don’t even have these substitutes? Don’t throw in the towel just yet. Here’s some other ways to tenderize chicken without a proper marinade:
- Salt Brine: Dissolve ¼ cup salt in 4 cups water and soak your chicken for a few hours. It ain’t flavorful, but it’ll make it tender.
- Acidic Rub: Rub straight lemon juice or vinegar on the chicken before cookin’. It’s quick and breaks down toughness a bit.
- Smash It: Grab a meat mallet and lightly pound chicken breasts. Physical force works when chemistry don’t.
- Enzyme Powders: Sprinkle on some meat tenderizer powder if you’ve got it. Them natural enzymes get the job done.
I’ve resorted to the salt brine trick when my pantry was bare as heck, and it saved dinner. It’s basic, but sometimes basic is all ya need.
A Quick Recipe Idea: Lemon-Herb Marinade
Wanna put one of these to the test? Here’s a simple marinade I’ve used with the milk + acid trick. It’s enough for about a pound of chicken.
- Ingredients:
- 1 cup milk + 1 tbsp lemon juice (let it sit 5 mins)
- 2 tbsp olive oil
- 1 crushed garlic clove
- Handful of fresh herbs (parsley or basil works great)
- Pinch of salt and pepper
- Steps:
- Mix everythin’ in a bowl.
- Add your chicken, makin’ sure it’s fully coated.
- Pop it in the fridge for 2-4 hours.
- Grill or bake as usual—boom, tasty chicken!
This one’s a crowd-pleaser at my house. It’s fresh, zesty, and works with any cut of chicken. Give it a shot and lemme know how it goes!
Why Experimentin’ in the Kitchen Matters
Here’s the real talk: cookin’ ain’t just about followin’ recipes to the letter. It’s about makin’ do with what you got and turnin’ oopsies into “oh, dang, that’s good!” moments. I’ve flubbed plenty of meals, but each mess-up taught me somethin’. Tryin’ out these buttermilk alternatives ain’t just a fix for a missin’ ingredient—it’s a chance to discover new flavors and make your chicken dishes stand out.
Maybe yogurt gives your grilled thighs a killer tang you didn’t expect, or coconut milk turns your baked wings into a tropical treat. Heck, maybe beer-marinated fried chicken becomes your signature at every potluck. Point is, don’t be scared to play around. We at [Your Blog Name] are all about pushin’ you to get creative in the kitchen.
Wrappin’ It Up: Your Chicken’s Got Options!
So, next time you’re wonderin’ “what can I use to marinate chicken instead of buttermilk,” remember you’ve got a whole squad of substitutes ready to step up. From the trusty milk and acid combo to the quirky beer soak, each one’s got its own charm to keep your chicken tender, juicy, and packed with flavor. Pick based on what’s in your pantry or what vibe you’re goin’ for—classic, creamy, or straight-up wild.
I’ve shared my faves, my flops, and all the tricks I’ve learned along the way. Now it’s your turn to hit the kitchen and make some magic. Got a weird marinade hack of your own? Drop it in the comments—I’m all ears! And hey, stick around [Your Blog Name] for more real-deal cookin’ tips and recipes that’ll level up your grub game. Let’s keep this flavor party rollin’!
Plus, the absolute worst way.
Published OnJuly 25, 2022
Photo by Julia Gartland
In Absolute Best Tests, Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. Shes boiled dozens of eggs, mashed a concerning number of potatoes, and seared more Porterhouse steaks than she cares to recall. Today, she tackles marinated chicken.
I used to think that marinades were pointless. Or, more accurately, I wasn’t really sure what they did for flavor—blame the honey mustard craze of my youth. I wasn’t sure how or why I might employ one to lock in moisture when I could simply dry brine. So more often than not, I skipped them.
And then, a few years ago, my then-colleague Eric fed me a little bite of salmon. The bite was like none I’d ever had: it was juicier than a peach, despite being cooked to flake-stage, and its flavor carried the whole way through, rather than presenting as a surface-level jacket. He was developing a recipe for marinated salmon, and each day for a few weeks, I’d get a taste of a slightly tweaked recipe. Each bite of marinated protein was better than the last. I was hooked.
And so, I began to dabble. I began with prolific food scientist Harold McGee, to parse the true purpose and definition: “Marinades are acidic liquids, originally vinegar and now including such ingredients as wine, fruit juices, buttermilk, and yogurt, in which the cook immerses meat for hours to days before cooking,” McGee writes in On Cooking. “They have been used since Renaissance times, when their primary function was to slow spoilage and to provide flavor. Today, meats are marinated primarily to flavor them and to make them more moist and tender.”
From there, I’ll admit I became a little obsessed, and I’ll also admit that I began to marinade probably more than I should, possibly at one point marinating a single scallop in a six-ingredient concoction. The details don’t matter. What matters is that when the assignment to test as many marinades for chicken as I could fit in my (tiny) refrigerator came through, I responded affirmatively so quickly, I basically sprained my left thumb. Here are the results.
I tested with the most cursed (least juicy) of meats: boneless skinless chicken breast. For each trial, I cut the breast into 2-by-2 inch chunks of roughly the same thickness. I did this to keep the results consistent, but also because through my completely normal dalliances with marinades over the years, I’ve found that the effects on flavor and tenderness tend to be more pronounced with a smaller cut of protein wherein a high proportion of the meat has surface area than, say, a whole bird (see Round 2).
In each test, I covered two chunks with just enough of the marinade agent to fully cover (which for me was about 6 ounces) + Diamond Crystal kosher salt (1/2 tsp) + minced garlic (1 large clove). Using whole Kosher salt in the solution seemed counterintuitive because it didn’t dissolve at first, but everything I read led me to believe it would work within the marinade like a dry brine, drawing out liquid from the meat and dissolving into the flavored liquid replacing it.
I marinated each set of chunks—really, so sorry to have to keep using the word “chunks” — for three hours, and six hours, doing a cooking test after each increment. To test each chicken chunk (we’re doing this), I seared the chicken in a hot Dutch oven with about a teaspoon of high heat friendly oil on all sides, just until cooked through.
- Rice Vinegar (pH: 2 to 3)
- White Wine (pH: 3.0 to 3.4)
- Orange Juice (pH: 3.5 to 4.6)
- Buttermilk (pH: 4.4 to 4.8)
- Yogurt (pH: 4 to 4.94)
- Lemon Juice (pH: 3ish)
- Tomato Sauce (pH: 5.1 to 5.8)
By the three-hour mark, the most tenderizing marinades were lemon juice, tomato sauce, orange juice, and yogurt. The buttermilk-marinated chicken was barely more tender than an unmarinated piece. (Thank god I’ve found a synonym for chunk. It’s piece!) The rice vinegar-marinated chicken was about half as tender as the extremely tender aforementioned pieces. By the six-hour mark, the most tenderizing marinades were the same—orange juice, lemon juice, tomato sauce, and yogurt—with the addition of rice vinegar. The buttermilk-marinated chicken was a bit more tender than before, but still not quite as soft as the others.
On the flavor front, by the three-hour mark, the lemon juice, orange juice, tomato sauce, and wine had all penetrated the meat extremely thoroughly. Only the lemon juice also carried the flavor of garlic into the chicken. At the six-hour mark, rice vinegar again joined the bunch. Bizarrely, the garlic essence (also my signature perfume, and also all of my passwords) had disappeared from the lemon juice-chicken by the six hour mark, but the garlicky flavor appeared in the six hour white wine-chicken. The flavors of buttermilk and yogurt were not particularly palpable in the three-hour tests, but were subtle and delicious in the six-hour tests. Overall, I was most taken with how deeply and profoundly the wine flavor made its way into the meat in very little time, as when this type of marinade is the basis of dishes like Drunken Chicken.
One common complaint about marinades is that, even with more than enough time, depth of penetration can be limited. (Say, if you’re cooking meat that isn’t carved into perfect and tiny 2-by-2 inch chunks. Say, a situation like that.) The good people behind AmazingRibs.com write, “Marinades, unless they are heavy with salt, in which case they more properly are called brines, do not penetrate meats very far, rarely more than 1/8″, even after many hours of soaking. Especially in the cold fridge where molecules are sluggish. They can enter tiny pores and cracks in the surface but that’s about it.”
As such, for each test in this round, I tested different application techniques, all with a rice vinegar marinade, to see if I could get the solution to work its magic deeper than just the surface.
Scoring the pieces of chicken about ⅓-inch deep significantly enhanced the flavor absorption and expedited the tenderizing effects of the rice vinegar marinade at the three-hour mark, as compared to the submerged only-chicken. By the six-hour mark, the scored chicken was rubbery and over-penetrated, though I suspect a larger piece and/or bone-in breast would have appreciated the extra hours, and perhaps deeper scoring.
I am sad to report that while I bought a truly terrifying tool off Amazon to inject vinegar and little bits of garlic into cold meat, the tool did virtually nothing. The marinade dribbled right out. I’m so glad real syringes don’t work like this. So, so glad. I suspect that were I marinating something huge, like pork tenderloin, I could have used heft, gravity, and twine to my advantage to keep at least some of the injected marinade in place, but for the small pieces I was working with, injection was a bust.
Never Use Buttermilk To Fry Chicken!
FAQ
Can you substitute buttermilk for milk for chicken?
Substitute 1:1 ratio – Replace buttermilk with an equal amount of milk. For marinating, use 1 cup of milk per 1 pound of chicken. – Marinate at least 30 minutes – For best results, allow chicken to marinate in milk for 30 minutes up to overnight in the fridge.
Can you use buttermilk instead of meat in a marinade?
It boasts a slightly tart flavor and a wealth of probiotics, adding a health boost to your marinades. Combine milk with an acidic ingredient, such as lemon juice, vinegar, or yogurt, to create a homemade buttermilk substitute. How long should I marinate meat in a buttermilk substitute marinade.
Can you use soy milk instead of buttermilk in fried chicken?
Unsweetened Soy milk along with vinegar is used as a vegan and dairy-free alternative to buttermilk in fried chicken. To use soy milk as a buttermilk substitute put 1 tbsp of vinegar into a measuring cup, next add the soy milk to the 1 cup line. You can also use lemon, lime, or cream of tartar instead of vinegar. 14.
Can you use coconut milk instead of buttermilk in fried chicken?
Coconut milk is a versatile and dairy-free alternative that can be used to substitute buttermilk in fried chicken recipes. Its creamy texture and slightly sweet flavor add a tropical twist to the dish, making it a popular choice for those looking to add a unique flavor profile to their fried chicken.
Can you substitute buttermilk for Cream of tartar in fried chicken?
When mixed with milk, cream of tartar can mimic the tangy flavor and thick consistency of buttermilk in your fried chicken recipe. To substitute buttermilk with cream of tartar, simply mix 1 cup of milk with 1 tablespoon of cream of tartar and let it sit for a few minutes to allow the mixture to thicken and curdle slightly.
Can you substitute sour cream for buttermilk in fried chicken?
To use sour cream as a substitute for buttermilk in your fried chicken recipe, simply mix it with a bit of water to thin it out to a buttermilk-like consistency. Not only does sour cream add a rich and tangy flavor to the chicken, but it also helps create a deliciously moist and tender texture.
What can I use to marinate my chicken if I don’t have buttermilk?
Yes, you can use milk soured with vinegar as a substitute for buttermilk when marinating chicken. To make this substitute, simply add 1 tablespoon of white vinegar (or lemon juice) to 1 cup of milk and let it sit for about 5-10 minutes until it thickens slightly and curdles.
What is a substitute if you don’t have buttermilk?
To make a buttermilk substitute, combine 1 cup of milk with 1 tablespoon of white vinegar or lemon juice, stir, and let it sit for 5-10 minutes to curdle. You can also use other ingredients like plain yogurt, Greek yogurt, sour cream, or kefir as direct substitutes or diluted with milk or water to achieve the desired consistency.
Can you soak chicken in whole milk instead of buttermilk?
If you are looking for a substitute because you don’t have buttermilk, you can add some lemon juice to regular milk to soak the chicken.
Can you use sour cream instead of buttermilk to marinate chicken?
Yes, you can use sour cream as a substitute for buttermilk in fried chicken recipes. Sour cream will add a similar tangy flavor and help tenderize the chicken due to its acidity. To mimic the consistency of buttermilk, you can thin the sour cream with a little water or milk until it reaches a pourable consistency.