KFC and All Fried Chicken

I always use canned milk. I am sure you could use 1%, just don’t get your egg mixture too thin.

No. The point of using buttermilk is that it contains acid that will help to tenderize the chicken. Despite its name, buttermilk isn’t fattening at all. You can buy 1% and 2% buttermilk.

For fried chicken, buttermilk does more than just help to coat the pieces with flour.

Put a bit of vinegar or lemon juice in your milk-it will make it sour and only use the egg yolks mixed with the flour and milk. Or you can coat the chicken in mayonaisse and then dip it in flour. It stays very moist; but crispy crust.

I always soak my chicken in buttermilk and a little salt for an hour (No more!). Then coat it in just flour mixed with my choice of spices. It comes out really moist and crunchy good and there’s no need for eggs.

I would use an eggwash (egg lightly beaten with about a teaspoon of water) and then coat your chicken with seasoned flour (Emeril’s essence, paprika, even allspice.)

Buttermilk would be more for marinating. You could make fake buttermilk by adding about a tablespoon of lemon juice to a cup of (any fat)milk and letting it sit for five minutes.

You can make a substitute for buttermilk really easily. For every one cup of buttermilk called for in the recipe, add one tablespoon of lemon juice to the measuring cup, and then add enough milk to make one cup. Let it sit for five minutes, and you’re good to go.

You shouldn’t leave out the buttermilk. The acid helps tenderize the chicken and keep it moist.

I am from the south and it’s one of our specialties, you can use any kind of milk you want….I always use 2%…

it depends if you are soaking the chicken in it like overnight or sev.hours .it has to be buttermilk but if it,s just to make the batter there is,nt a problem.buttermilk has somthing special about it that tenderises meat. but for just the batter a little vinegar will sour up your 1% good enough for flavor. you might want to add an extra egg or so as butter milk is thicker.