Learn how to make a range of delicious chicken marinades, and how long to leave the meat in these sauces so it remains moist, tender and packed with flavour.
Depending on what marinades are made of, they can be used both to add flavour to the outside of the chicken and to tenderise it. If a marinade includes sugar or salt it will tenderise the chicken a little, but if there is an acid such as lemon juice or vinegar, buttermilk or yogurt, then the marinade will transform the texture of the outside of the chicken over time.
The longer you leave an acidic marinade to work on the chicken, the worse the surface texture will get, becoming more stringy and dry, so don’t leave chicken soaking any longer than overnight. Give it 5-6 hours for the best flavour and texture – if you dont have that long, even 10 minutes of marinating will give flavour to the outside of chicken. Leave marinades without acid for longer, but it won’t make them work better, so don’t go over 24 hours.
In spite of what most people think, marinades never really get inside a chicken piece; they’re just flavors on the outside. Oil and fat won’t penetrate flesh at all, but salt will get a little way in if used in large enough quantities (1½ tbsp salt per 250ml liquid), as it loosens the muscle fibres.
Buttermilk is often used to marinate chicken before cooking it. The sour and acidic taste makes the meat tender and adds moisture. But what if you don’t have buttermilk? Don’t worry—you can marinate chicken with a lot of other healthy things instead.
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:
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Tenderizes – The acidic nature of buttermilk helps break down tough collagen proteins in the chicken, resulting in a more tender and juicy texture.
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Adds flavor – Buttermilk provides a tangy, creamy flavor that complements the chicken beautifully.
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Promotes browning – Something in the lactose and proteins of buttermilk promotes better browning and a crispy crust when chicken is fried or baked.
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Keeps chicken moist – The extra moisture from the buttermilk helps ensure chicken stays juicy when cooking.
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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
Adding an acidic substance like lemon juice or vinegar to regular milk will curdle it, making it easy to use instead of buttermilk. It has the same sour taste as buttermilk and makes the chicken tender.
To make it, mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. 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
Another good substitute is sour cream, though it’s not quite as sour. 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:
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Make sure chicken is fully submerged in the marinade. This ensures even coverage.
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Marinate chicken in the fridge at least 2 hours, preferably overnight. More time = more flavor.
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Use a resealable plastic bag or covered dish to marinate. This prevents leaks.
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Don’t reuse marinade after raw chicken is soaked in it. Avoid potential bacteria.
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Pat chicken dry before cooking. This helps promote nice browning.
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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:
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Salt: A saltwater brine is an easy tenderizer. Dissolve 1/4 cup salt in 4 cups water and submerge chicken.
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Acidic ingredients: Rubbing chicken with lemon juice, vinegar, or wine before cooking can help break down connective tissues.
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Physical force: Lightly pounding chicken breasts with a meat mallet can make the meat more tender.
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Enzymes: Meat tenderizer powder contains natural enzymes like papain that tenderize chicken. Sprinkle on before cooking.
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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:
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Don’t overcook! Chicken should reach 165°F internally but no higher.
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Allow chicken to rest 5-10 minutes after cooking before cutting. This allows juices to redistribute.
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Add a brush or drizzle of oil, butter, or sauce near the end of cooking. This keeps chicken moist and adds flavor.
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Use gentler cooking methods like baking, poaching, or pan frying instead of grilling over high heat.
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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.
Simple chicken marinade recipe
Enough for 400g chicken
- 1 garlic clove, crushed
- 2 tbsp lemon juice
- 2 tbsp olive oil
- a handful of chopped fresh herbs like coriander, basil, parsley, or basil
- In a large bowl, mix the herbs, garlic, lemon juice, and olive oil. Season to taste.
- Marinate the chicken for 1-2 hours.
Make the most of your marinade
Slash your chicken joints with a sharp knife, as this creates more surface area for the marinade to work on. It will also help the chicken cook more quickly – the longer you cook it, the drier it will become. Because marinades give mostly surface flavours, choose how to cook your chicken to make the best of them. Since high heat turns sugars into caramel, grilling, barbecuing, pan-frying, or roasting will turn a marinade into a tasty crust.
- Mediterranean marinade: garlic, olive oil, lemon zest or juice, oregano, pepper, and dried red chili
- Tandoori marinade: yogurt, garlic, chili, turmeric, and garam masala are some of the things that go into it.
- Garlic, chili, ginger, thyme, brown sugar, soy sauce, and allspice are some of the things that go into jerk marinade.
- Teriyaki marinade: ingredients include honey or sugar, mirin, soy sauce
- Barbecue marinade: ingredients include garlic, brown sugar, wine vinegar, paprika
Chicken and Buttermilk Is a Match Made In Heaven Part #1
FAQ
What can I use to marinate my chicken if I don’t have buttermilk?
Yes, you can use milk soured with vinegar as a substitute for buttermilk when marinating chicken. To make this substitute, simply add 1 tablespoon of white vinegar (or lemon juice) to 1 cup of milk and let it sit for about 5-10 minutes until it thickens slightly and curdles.
How to marinate chicken without buttermilk?
Instead of buttermilk, we use a simple brine with salt, sugar, and water to keep the chicken tender. Then, we coat it in a mix of flour, cornstarch, and seasonings for that perfect crunch! It’s the same method we use for fried chicken wings and fried pork chops!.
What to use if you don’t have buttermilk?
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.