No Buttermilk? Here’s What You Can Use Instead!

As I said in my last article, I’m not really a chicken breast person. I prefer darker meat because I find it more succulent, juicier, and just more enjoyable to eat.

Whenever I prepare recipes using chicken breast, whether it’s baked or fried, I sometimes find it a bit too chewy for my liking. I don’t always enjoy the mouthfeel, and that’s actually one of the reasons I started using buttermilk a few years ago.

And let me tell you, it really made a difference!

Why I Started Using Buttermilk

When I started experimenting with buttermilk, I noticed how much it changed the texture of my chicken. I remember preparing Cajun fried chicken and leaving it to marinate in buttermilk for approximately 24 hours. The difference was amazing! The chicken was so succulent, and the mouthfeel was completely different from what I was accustomed to.

And the flavour? That Cajun seasoning really came through in every bite!

Now, you don’t have to marinate your chicken for 24 hours. I generally recommend 4–6 hours in the refrigerator when using buttermilk, especially for chicken breast. That 24-hour experiment was something I personally tried, and I loved the results.

But here’s the thing. What happens when you want to prepare a recipe and realise you don’t have buttermilk at home?

Well, that happened to me!

My Favourite Buttermilk Substitute: Milk and Lime Juice

I used to purchase buttermilk whenever I needed it, but one day I wanted to prepare a recipe and didn’t have any. So I had to figure out another way.

I decided to try regular full-cream milk, not evaporated milk, and mix it with lime juice. And guess what? It worked!

The chicken didn’t taste like milk or lime juice. It was juicy, succulent, and had that lovely texture I was looking for. If you’re trying this substitute for the first time and wondering whether it’s actually going to work, I’m telling you, it worked really well for me.

Here’s How to Make Your Own Buttermilk Substitute

For ½ cup, you’ll need:

• ½ cup regular full-cream milk
• 1½ teaspoons fresh lime juice

Method:

1. Add the milk to a small bowl or measuring cup.
2. Stir in the fresh lime juice.
3. Allow the mixture to sit for approximately 5–10 minutes until it looks slightly thickened or curdled.
4. Stir gently before using it in your recipe.

That’s it! You now have a simple buttermilk substitute using ingredients you probably already have at home.

What Else Can You Use Instead of Buttermilk?

Personally, the milk-and-lime method is the one I’ve tested, and it’s the one I’ll continue using whenever I don’t have buttermilk on hand.

However, there are a few other alternatives you can try:

• Milk and white vinegar: Add 1 tablespoon of white vinegar to a measuring cup and enough regular milk to make 1 cup. Allow it to sit for 5–10 minutes.
• Plain yoghurt: Mix approximately ¾ cup plain, unsweetened yoghurt with ¼ cup milk or water for a thinner consistency.
• Plain kefir: Use plain, unsweetened kefir as a one-to-one substitute for buttermilk.

I haven’t personally tested these three alternatives, but they’re commonly used in cooking and baking.

Will Your Chicken Still Be Juicy?

From my experience, yes! When I used milk and lime juice instead of buttermilk, I still got that lovely, succulent texture I wanted.

The acidity can help tenderise the surface of the chicken, but remember that your cooking method also makes a difference. Even properly marinated chicken breast can become dry if it’s overcooked.

For a milk-and-lime marinade, I’d start with 4–6 hours in the refrigerator, although thinner chicken pieces may need less time. Make sure your chicken reaches an internal temperature of 165°F (74°C) before serving.

My Final Advice

If you’ve ever wanted to prepare fried chicken and realised you didn’t have buttermilk, don’t let that stop you!

I know sometimes we hesitate to substitute ingredients because we’re not sure how the recipe will turn out. But I’ve tried the milk-and-lime method myself, and I was happy with the results.

Sometimes it’s just about experimenting and finding what works for you.