We know better than to mess with this classic so we created a recipe that was lactose-free and still achieved the crispy and juicy perfection of buttermilk fried chicken. Simply marinate the chicken in Green Valley Creamery plain kefir just as you would with buttermilk making the meat tender and flavorful while maintaining a delicious crunch on the outside.Green Valley Creamery
1 chicken, approximately 3 to 3 1/2 pounds, cut into 10 pieces (or use a mix of thighs and drumsticks)
3 cups Green Valley Creamery Lactose-Free Plain Lowfat Kefir
3 Tbsp. kosher salt
2 tsp. ground black pepper
1 ½ cups all-purpose flour
3 cups peanut oil or a neutral oil like canola, adjust as needed
- Place chicken pieces in a large bowl and toss them with kefir, 2 tablespoons salt and a grind of black pepper. Cover and marinate for at least an hour or up to a day.
- Combine flour, 1 tablespoon salt and 2 teaspoons pepper in a bowl large enough to accommodate the flour and the pieces of chicken.
- Pour oil into a large, heavy-bottomed cast-iron skillet with high sides and a lid, to a depth of a couple inches. Heat oil over medium-high heat to 350 degrees.
- Set a rack on a baking sheet or tray. Toss the chicken pieces in the bowl filled with the flour mixture and coat well.
- Shake off the excess flour and fry the pieces of chicken skin-side down, in batches so as not to crowd the pan, for about 5 to 10 minutes, covered by the lid. Remove the lid, turn over the chicken pieces, and cook for about 5 to 10 minutes more, uncovered, until they are cooked through and a deep golden brown. Make sure to watch the chicken and make sure you take them out as soon as they’re golden brown – adjust time if necessary.
- Remove chicken to the rack to drain and rest; serve warm with this sriracha lime yogurt dip.
Adapted from NY Times Cooking Buttermilk Fried Chicken Recipe.