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I have fried chicken recipe that calls for the chicken pieces to be marinated in buttermilk for 3 hours, can I use whole milk instead?
Responses to “Can whole milk be used in place of buttermilk in a fried chicken recipe?”
July 13th, 2009 at 1:05 pm
No. But u can take whole milk and add some lemon juice or vinegar and let it sit for 5 minutes and it will be almost exactly the same.
July 15th, 2009 at 10:24 pm
Not really. Buttermilk imparts a certain flavor and has some characteristics which break down the chicken and make it tender.
July 19th, 2009 at 6:20 am
The whole idea of marinating it in the buttermilk is that it gives the chicken a little tangy flavor and helps keep it really moist. You can use whole milk, but it won’t have the same effect as the buttermilk.
July 21st, 2009 at 10:50 am
Use anything acidic.
It’s not the sour flavor as so many seem to believe but the acid that denatures the protein.
July 23rd, 2009 at 2:55 am
If a recipe calls for buttermilk or cultured milk, you can make sour milk as a substitute. For each cup you need, take one tablespoon of vinegar or lemon juice, then add enough milk to make one cup. Don’t stir. Let it stand for five minutes before using.
July 24th, 2009 at 9:30 am
I would say no because buttermilk is thicker and a little bit sour, and also coats the chicken much better. Whole milk is not thick enough, in my opinion, to properly coat the chicken…
July 12th, 2009 at 5:15 pm
the butter milk is a tad sour in taste and that is what helps tenderize the chicken while it soaks. if u don’t have the butter milk u can easily make sour milk bye using some lemon juice or vinegar in the whole milk and allow it to sour.