Forget Buttermilk: The Secret To Juicier Fried Chicken Is A Dollop Of This

Most people think buttermilk is a must if you want to make moist, flavorful fried chicken. While buttermilk fried chicken is an undeniable classic, there is another item in your refrigerator begging to be added to your fried chicken recipe: sour cream.

Like other milks, buttermilk is primarily made of water. Sour cream, on the other hand, has a lower amount of water and a higher amount of fat. Sour cream contains about 20% fat, whereas buttermilk only has 1-2% fat, depending on whether it's made with low-fat or whole milk. This means sour cream adds even more richness to fried chicken.

When you use sour cream in fried chicken batter, you're ensuring the chicken stays juicy. Chicken can easily get dry, but the lactic acid in sour cream works to tenderize chicken and keep it moist. Sour cream is also tangy, which wakes up your fried chicken and gives it more depth and flavor.

Along with sour cream, there are other simple ways you can make fried chicken taste even better. First, if you love traditional Southern fried chicken, you need to reconsider what sets it apart from the rest. Instead of using just oil to fry it, try adding some bacon lard or grease to your pan. It's always best to use a cast-iron skillet if you want extra-crispy skin on your fried chicken.

While some cooks just use flour in their dredging mixture, Southern cuisine expert and James Beard Award-winning chef Sean Brock tells Tasting Table that he likes to add a little bit of cornmeal. Others swear by using crunched-up cornflakes (hint: adding cornflakes to any fried food batter helps add crunch). Whatever you choose, make sure to add plenty of seasoning to your dredging mixture. Salt and pepper are a must, of course, and people usually add other staples, such as garlic powder, onion powder, paprika, or dried mustard. For an Asian-inspired twist, elevate your fried chicken with furikake, a Japanese seasoning made with sugar, salt, seaweed, and sesame seeds.