What Can I Use to Marinate Chicken Instead of Buttermilk?

Buttermilk is a common ingredient used to marinate chicken before cooking. The tangy, acidic flavor helps tenderize the meat while also adding moisture. But what if you don’t have buttermilk on hand? Not to worry – there are plenty of easy buttermilk substitutes you can use to marinate chicken.

Why Use Buttermilk for Chicken?

Before jumping into the substitutes, let’s first understand why buttermilk is so popular for marinating chicken in the first place. Here are some of the benefits:

• Tenderizes – The acidic nature of buttermilk helps break down tough collagen proteins in the chicken, resulting in a more tender and juicy texture.

• Adds flavor – Buttermilk provides a tangy, creamy flavor that complements the chicken beautifully.

• Promotes browning – Something in the lactose and proteins of buttermilk promotes better browning and a crispy crust when chicken is fried or baked.

• Keeps chicken moist – The extra moisture from the buttermilk helps ensure chicken stays juicy when cooking.

• Enhances adhesion – Buttermilk helps any breading or coating stick better to the chicken.

Easy Buttermilk Substitutes for Chicken

Here are some simple ingredient swaps you can use to mimic buttermilk when marinating chicken:

Milk + Acid

The easiest way to make a buttermilk substitute is to curdle regular milk with an acidic ingredient like lemon juice or vinegar. The acidity mimics the tang of buttermilk and also tenderizes the chicken.

To make: Mix 1 cup milk with 1 tablespoon lemon juice or white distilled vinegar. Let sit 5-10 minutes to curdle.

Plain Yogurt

Plain yogurt is an ideal buttermilk replacement thanks to its thick, creamy texture and tangy flavor. Choose non-Greek yogurt for a closer consistency.

To make: Thin plain yogurt with a bit of milk to reach buttermilk consistency.

Sour Cream

Sour cream is another good stand-in, though not quite as acidic. Thin it out with milk or water.

To make: Mix 1 cup sour cream with 1-2 tablespoons milk or water.

Coconut Milk

For a non-dairy option, full-fat coconut milk mimics buttermilk’s richness. Add lemon juice or vinegar to curdle it.

To make: Mix 1 cup coconut milk with 1 tablespoon lemon juice or vinegar.

Crème Fraîche

The naturally thick, tangy flavor of crème fraîche closely resembles buttermilk. Thin with milk if needed.

To make: Use crème fraîche as is or thin with 1-2 tablespoons milk.

Kefir

This fermented milk drink has a similar acidic tang to buttermilk. It tenderizes well.

To make: Use plain kefir as is.

Tips for Marinating Chicken

Once you have your buttermilk substitute ready, here are some tips for marinating chicken:

• Make sure chicken is fully submerged in the marinade. This ensures even coverage.

• Marinate chicken in the fridge at least 2 hours, preferably overnight. More time = more flavor.

• Use a resealable plastic bag or covered dish to marinate. This prevents leaks.

• Don’t reuse marinade after raw chicken is soaked in it. Avoid potential bacteria.

• Pat chicken dry before cooking. This helps promote nice browning.

• Bake, fry, or grill chicken soon after marinating for best texture and flavor.

Alternative Ways to Tenderize Chicken

If you don’t have anything on hand to marinate chicken in, here are some other tricks for tenderizing it before cooking:

• Salt: A saltwater brine is an easy tenderizer. Dissolve 1/4 cup salt in 4 cups water and submerge chicken.

• Acidic ingredients: Rubbing chicken with lemon juice, vinegar, or wine before cooking can help break down connective tissues.

• Physical force: Lightly pounding chicken breasts with a meat mallet can make the meat more tender.

• Enzymes: Meat tenderizer powder contains natural enzymes like papain that tenderize chicken. Sprinkle on before cooking.

• Time: Allowing chicken to rest after cooking gives juices time to redistribute evenly throughout the meat.

Final Tips for Juicy, Flavorful Chicken

To ensure your chicken stays juicy and flavorful when cooking, keep these tips in mind:

• Don’t overcook! Chicken should reach 165°F internally but no higher.

• Allow chicken to rest 5-10 minutes after cooking before cutting. This allows juices to redistribute.

• Add a brush or drizzle of oil, butter, or sauce near the end of cooking. This keeps chicken moist and adds flavor.

• Use gentler cooking methods like baking, poaching, or pan frying instead of grilling over high heat.

• Serve chicken immediately after cooking or hold it at proper serving temperature to prevent moisture loss.

So next time you’re prepping chicken and find yourself without buttermilk, don’t stress! With these handy substitutes and tips, you can still achieve perfectly juicy, tender and flavorful chicken for any recipe.

If you don’t have buttermilk, you can use a substitute like yogurt, sour cream, or a combination of milk and vinegar or lemon juice.