Yes, there is a big difference.
In terms of just having something to coat the chicken, it won’t make a difference. But here’s where it DOES make a difference.
(from A Family Feast[1] )
Buttermilk has acid (much more than normal milk). What that acid does is break down the chicken protein and makes it way more tender, which also makes it more moist as the broken down protein absorbs more water. An added bonus to that acid, it adds a tangy flavor to the chicken.
It’s also a bit thicker, so the crust has a better bind to the coating (and also breaks down any gluten in the coating at the same time), so when you’re frying it, the crust will stick on a bit better.
If all you have is regular milk, here’s a quick way to make your own buttermilk.
(from the Spruce Eats[2] )
- 1 tablespoon of white vinegar or lemon juice OR 1 cup of plain yogurt;
- 1 cup of milk
Mix the two together, and then let it sit for at least 5 minutes. Voila, homemade buttermilk!
Footnotes
