5 Best Buttermilk Substitutes for Fried Chicken

Quick tip: Use immediately after mixing; acidity tenderizes chicken and helps batter crisp up.

This substitute works because the acid (lemon juice or vinegar) lowers the pH of the milk, mimicking the tangy acidity of buttermilk. The acid helps break down proteins in the chicken, making it more tender, and also reacts with baking soda or baking powder in the batter to create a light, crispy crust.

For best results, let the mixture sit for 5-10 minutes before using to allow curdling, which improves texture. Avoid using ultra-pasteurized milk as it may not curdle properly.

Compared to original buttermilk, this substitute provides nearly identical acidity and moisture, resulting in tender, juicy chicken with a crisp, well-adhered crust.

Quick tip: Thinning yogurt approximates buttermilk’s consistency and acidity for tenderizing and batter adhesion.

Yogurt contains lactic acid similar to buttermilk, which helps tenderize the chicken and react with leavening agents. Thinning it with water reduces its thickness, allowing it to coat the chicken evenly and maintain batter adhesion.

Ensure the yogurt is plain and unsweetened to avoid off-flavors. Stir well to achieve a smooth consistency before use.

This substitute yields slightly denser crusts and a tangier flavor compared to buttermilk but still produces tender, flavorful fried chicken.

Quick tip: Kefir’s natural acidity and thin consistency make it a good direct substitute for buttermilk.

Kefir is a fermented milk product with acidity and probiotics similar to buttermilk, which tenderizes the chicken and enhances batter crispness. Its thinner consistency allows for good batter adhesion without heaviness.

Use plain, unsweetened kefir for best results. Because kefir can vary in tartness, taste before use and adjust seasoning accordingly.

Fried chicken made with kefir will have a slightly different tang but comparable tenderness and crust texture to buttermilk-based recipes.

Quick tip: A dairy-free alternative that provides acidity and richness, but may impart a mild coconut flavor.

The acid added to coconut milk mimics the tanginess of buttermilk, aiding in tenderizing the chicken and improving batter texture. Coconut milk’s fat content helps maintain moisture in the chicken.

Because coconut milk is thicker and has a distinct flavor, it’s best used in recipes where a subtle coconut note is acceptable. Mix and let sit for 5-10 minutes before use.

This substitute produces tender chicken with a slightly different flavor profile and a crisp crust, though the crust may be less traditional in taste.

Quick tip: Reconstituted buttermilk powder closely replicates fresh buttermilk’s acidity and flavor.

Buttermilk powder contains the same lactic acid and milk solids as fresh buttermilk, so when rehydrated, it provides the acidity and moisture needed for tenderizing and batter adhesion.

Mix thoroughly to avoid lumps and use immediately. This is a convenient pantry substitute when fresh buttermilk is unavailable.

The final fried chicken will closely resemble that made with fresh buttermilk in tenderness and crust quality, though some subtle flavor differences may be noticeable.