Can I make fried chicken with whole milk instead of buttermilk?!
Answers: I went to the store and couldn't find buttermilk. Will whole milk work and if so what is a good recipe?
The defination of buttermilk is: A commercial dairy product made by adding special bacterial cultures to milk (usually skim milk). Salt is also usually added. Buttermilk is a smooth fairly thick liquid, with a distinctive, slightly sour, tangy flavor.
If you do not have or can not find it you can make a substitue by taking a measuring cup and putting either 1 tablespoon of lemon juice or vinegar and then adding enough milk to equal one cup. Stir and let the mixture stand for about 5 - 6 minutes before using.
Buttermilk-Brined Fried Chicken
Prep: 30 minutes
Chill: 2 hours
Cook: 12 minutes per *****
Ingredients
3 cups buttermilk
1/3 cup coarse salt
2 tablespoons sugar
2-1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup buttermilk
Cooking oil
Directions
1. For brine, in a resealable plastic bag set in a bowl combine the 3 cups buttermilk, the coarse salt, and sugar. Cut chicken breasts in half crosswise. Add all chicken pieces to the brine; seal bag. Chill for 2 to 4 hours; remove chicken from brine. Drain chicken; pat dry with paper towels. Discard brine.
2. In a large bowl combine flour, the 1/4 teaspoon salt, and pepper. Place the 3/4 cup buttermilk in a shallow dish. Coat chicken with flour mixture. Dip in the buttermilk; coat again with flour mixture.
3. Meanwhile, in a deep, heavy Dutch oven or kettle, or a deep-fat fryer, heat 1-1/2 inches oil to 350 degrees F. Using tongs carefully add a few pieces of chicken to Dutch oven. (Oil temperature will drop; maintain temperature at 325 degrees F.) Fry chicken for 12 to 15 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks), and coating is golden, turning once. Drain on paper towels. Keep fried chicken warm in a 300 degree F oven while frying remaining chicken pieces. Makes 6 servings.
4. Spicy Buttermilk-Brined Fried Chicken: Prepare as above, except add 1-1/2 teaspoons cayenne pepper to the flour mixture.
5. Pecan Buttermilk-Brined Fried Chicken: Prepare as above, except, reduce the flour to 1-1/4 cups and add 3/4 cup ground pecans to the flour mixture.
To make pretend buttermilk, add 1-3/4 tablespoons of cream of tartar to a cup of milk, or add a tablespoon of lemon juice or white vinegar to a cup of milk and let it stand for 5 to 10 minutes. In many baking recipes, you can also just use plain yogurt or sour cream instead of buttermilk.
it'll be fine, just make it about 1/3 -1/2 part milk to about 1/3 viniger, it makes it the same chemistry as butter milk
I have it works just not as rich.