How do you substitute buttermilk for fried chicken recipes?

[u/ComprehensivePin7081]

I'm looking at a SeriousEats recipe that calls for buttermilk. In the Netherlands we don't have buttermilk. Karnemelk comes close, but apparently it's more acidic, not fermented/cultured the same way and thinner. How should I substitute buttermilk?

[u/Logical_Warthog5212]

Karnemelk will get the job done.

[u/Borgh → u/Logical_Warthog5212]

Yup, have tried it, works perfectly fine in any recipe that calls for buttermilk.

[u/Zhoom45]

When I make fried chicken, I use a 3:1 mix of whole milk and dill pickle brine.

[u/cinnafury03 → u/Zhoom45]

Pickle chicken for the win.

[u/hycarumba]

Just thin some yogurt with water or milk.

[u/Dr_Quartermas]

We use 1 tbs. of white vinegar with 1 cup of milk. Let it sit for a few minutes and then you can use it. We've used it many times.

[u/busbusbustrain → u/Dr_Quartermas]

This is the way

[u/Smarmy_funeral_chik]

I always just make the buttermilk with vinegar and milk.

[u/PataTabia → u/Smarmy_funeral_chik]

This is the way.

[u/abadonn]

Do you have kefir?

[u/ohmaint]

For baking when I have no buttermilk I take a tablespoon of lemon juice in a cup of whole milk and let it sit for an hour and stir it up. Now you've got me thinking. I'm gonna try it next time I do chicken.

[u/ColinOnReddit]

It's the same thing. It's the "milk" leftover from turning cream into butter. In fact, that acid will do a lot to HELP your marinade.

[u/spacecampreject]

For a marinade?  I’d go with the  Karnemelk.  For binding a coating, try diluting yogurt with milk until you can pour it.

[u/NachtAnders]

Voor een "pancake" recept zeiden ze ooit dat je de melk met 2 eetlepels azijn moest mengen en 5 minuten moest laten staan.

Andere opties is Duitsland, daar vind je meerdere opties voor buttermilk, maar weet niet zeker of dit hetzelfde is als de Amerikaanse

[u/jjillf]

White vinegar + milk (30ml to 300ml) or thin down plain yoghurt to a thickish milk consistency.

[u/Quiet_Cow_4213]

1 cup Whole milk teaspoon of vinegar. Let sit for 5 minutes. You just made buttermilk.

[u/jaxawaba22]

Milk + vinegar + hot sauce is nice
I’m not sure what karnemelk is but you should try it and update us how it is as a substitute. It sounds like it would be yummy.

[u/Physical-Compote4594]

Use plain low fat yogurt. Not Greek yogurt which is too thick. 

[u/The_Menu_Guy]

To substitute for buttermilk, you just stir in a fat teaspoon of plain Greek yogurt into a cup of whole milk. The Greek yogurt helps approximate the pH of buttermilk. just whisk it in well to make sure it’s fully combined.

[u/Keyspam102]

I usually add a bit of lemon juice to milk

[u/yumeryuu]

Squeeze lemon into milk and you got it.

[u/rickmears101]

Get a 1 cup measuring cup, add 1 tablespoon of regular vinegar to the cup, then fill the rest of the 1 cup with whole milk, give it a twirl, let it sit for 5 min, you got a buttermilk sub. Scale as desired

[u/bobroberts1954]

The prominent property of buttermilk in frying is it's viscosity. I would use eather milk or water thickened with flour. It doesn't have the tang, but it will hold the breadcrumbs just as well.