Can you use water instead of milk for fried chicken?

By going with either ice water or just the moisture from the chicken instead of milk you will get that crunchy crust. When wet batter comes into contact with the hot frying oil, the moisture in the batter is going to vaporize, and that will leave behind the solids to adhere to the chicken.

What can I use instead of milk for breading?

Replace traditional dairy milk with options like unsweetened soy milk or almond milk. If you’re looking to avoid buttermilk, but still need a thick replacer, mix a teaspoon of lemon juice into your non-dairy milk and let it sit for a few minutes.

What can I soak my chicken in if I don’t have buttermilk?

Summary A common way to make a buttermilk substitute is to add an acidic substance — typically lemon juice, vinegar, or cream of tartar — to milk. Alternately, you can use plain yogurt, sour cream, kefir, or buttermilk powder as a substitute.

Can I use egg instead of buttermilk?

Buttermilk. Use 1/4 cup buttermilk to replace one egg. Works best in muffins, cakes, and cupcakes.

Can I use eggs instead of buttermilk for fried chicken?

Don’t skip the eggs in the buttermilk mixture, because the eggs help the flour coating stick to the chicken. This will give you a much more accurate temperature resulting in the perfect crispy chicken. Use a deep skillet or a Dutch oven for frying.

Do you use egg wash to fry chicken?

In its simplest form, egg wash is just a combination of raw egg and a liquid like milk or water. Egg wash is most commonly used in baking, both for color and to bind things together. Egg wash is also used in frying, usually to help a bread crumb crust adhere to a meat or vegetable that’s going in the deep fryer.

What does egg do for frying chicken?

It’s lighter and crisp in a way that brings to mind a cornmeal crust. Using egg whites to adhere the coating to the chicken ensures that the crust stays put, even if your chicken sticks to the bottom of the frying pan.

What does egg do when frying chicken?

Both batter coating and breading with flour, egg wash and crumbs optimally forms a solid crust around the food in question, which serves to keep moisture and flavor inside, while the classic light flour dusting doesn’t.