Can I use heavy cream instead of buttermilk for fried chicken?

Yes. Just like my buttermilk scones, you can easily swap heavy cream for buttermilk . You will want to add some vinegar to the heavy cream to “curdle” the milk and give it the acidic quality of buttermilk. For 1 cup of heavy cream add 1 tablespoon vinegar.

What does soaking chicken in buttermilk do?

The secret to making the perfect fried chicken is the use of buttermilk, as it helps tenderize each piece while leaving each bite juicy and crispy . After marinating, dredge your chicken pieces in the flour mixture and get to frying!

What happens if you use heavy cream instead of buttermilk?

Fat: Substituting heavy whipping cream for buttermilk will increase the fat content of the recipe, resulting in a richer and creamier texture .

Can I use mayo instead of buttermilk for fried chicken?

Turns out, you absolutely can ! By using the thick and viscous mayo as a base to hold on to seasonings and the flour (kind of like a yogurt marinade), it resulted in a nice and light coating after frying the chicken.

Is it better to fry chicken in buttermilk or egg?

Buttermilk Is More Than A Better Coating This acidic nature also helps lightly tenderize the meat, creating an even juicier, more succulent texture. Even a few minutes of soaking in buttermilk (or resting after breading) can make a big difference.

How long should you leave chicken in buttermilk?

Refrigerate overnight or at least 8 hours .

What is a substitute for 1 cup of buttermilk?

For each cup of buttermilk needed, use 1 tablespoon of distilled white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes. If you're out of milk, these are the best milk substitutes.

Should you poke holes in chicken before frying?

Chicken thigh meat - poking holes with a fork Skin shrinks when cooked. Use a fork to poke holes in the skin to prevent shrinkage and to further permeate the flavors of seasonings .

Do you put eggs or flour first in fried chicken?

You should always start with a layer of flour . This helps absorb moisture on the surface of the chicken, which would keep the breading from sticking and make a mess in the hot oil. The flour also gives the egg something to cling to—otherwise it would slide right off the chicken.

Can you use heavy cream for breading?

Put the chicken in the heavy cream and let it sit for a bit. Anywhere from 2 to 5 minutes. Next take the chicken from the heavy cream and place into the flour mixture coating it completely. Repeat process until all the chicken is breaded.

What is a substitute for buttermilk to tenderize chicken?

Milk + Lemon Juice or Vinegar For each cup of buttermilk needed, use 1 tablespoon of distilled white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes.

What can I use instead of buttermilk thick?

Which brings us back to where we started: If you don't want to buy a quart of buttermilk, what can you substitute? Here are the most common suggestions: 1 tablespoon vinegar or lemon juice mixed into 1 cup of milk . Let the milk stand for 10 to 15 minutes, until it thickens very slightly and curdles.

What is a good binder for fried chicken?

Do you do egg or flour first for fried chicken? No eggs are used in this recipe, because it's not needed. Instead I use a mild hot sauce as a binder, and it works wonderfully! If you're not a fan of using hot sauce you can indeed use two lightly beaten eggs as a binder.

Chef John's Buttermilk Fried Chicken (2024)

This buttermilk fried chicken recipe results in chicken that’s wonderfully crispy on the outside, but tender and juicy on the inside.

Buttermilk Fried Chicken Ingredients

These are the ingredients you’ll need to make this buttermilk fried chicken recipe:

For the chicken: Whole chicken (cut into eight pieces), seasonings (black pepper, salt, paprika, white pepper, dried rosemary, ground thyme, dried oregano, dried sage, and cayenne pepper), and buttermilk
For the seasoned flour: all-purpose flour, salt, paprika, cayenne pepper, garlic powder, white pepper, and onion powder)

You’ll also need peanut oil for frying.

How to Make Buttermilk Fried Chicken

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade buttermilk fried chicken:

Toss the chicken pieces in seasonings, then marinate in buttermilk overnight.
Make the seasoned flour.
Dredge each buttermilk-soaked chicken piece in flour and transfer to a plate.
Fry the chicken until an instant read thermometer reads 165 degrees F.
Drain on a cooling rack over a paper towel-lined baking sheet.

What Does Buttermilk Do for Fried Chicken?

Marinating your chicken in buttermilk not only adds tangy flavor, it helps tenderize the meat and the acidity ensures a crispy exterior.

Can You Use Milk Instead of Buttermilk for Fried Chicken?

No. Using milk instead of buttermilk will not have the same effect. However, it’s easy enough to make buttermilk at home.

How to Make Buttermilk for Fried Chicken

To make homemade buttermilk, simply add two tablespoons of lemon juice to two cups of milk. You can use vinegar instead of lemon juice, if you prefer.

Recipe Tip

The oil is 350 degrees F (175 degrees C) to start, but it may drop to about 300 degrees (150 degrees C) when chicken is added. It should rise back to 305 to 310 degrees F (151 to 155 degrees C) and be held at that temperature until done, about 25 minutes.

What to Serve With Buttermilk Fried Chicken

Check out our collection of 15 Classic Side Dishes for Fried Chicken for delicious serving inspiration. Here's are a few of the top-rated recipes you’ll find:

How to Store Buttermilk Fried Chicken

Let the fried chicken cool, then place it in a shallow airtight container or wrap it tightly in aluminum foil. Refrigerate for up to four days. Reheat in the microwave or in the oven.

Allrecipes Community Tips and Praise

“This was a very good and easy to follow recipe,” raves walshpj. “I used boneless chicken breasts, so I adjusted the cooking time. My family loved it.”

“Great fried chicken,” according to Glen C. “This was the first time I've tried to fry chicken and it came out beautifully. I did increase the seasonings, only because I like spicy food (I used a tablespoon of cayenne pepper) and it turned out terrific.”

“DELICIOUS,” says CookingJewel. “Moist, flavorful chicken with a tasty, crispy coating. WOW! We enjoyed this recipe so much, it's a keeper!”

Editorial contributions by Corey Williams