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 Lactose-Free Plain Kefir just as you would with buttermilk making the meat tender and flavorful while maintaining a delicious crunch on the outside.
Green ValleyIngredients
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 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
Instructions
- 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.
Organic Lowfat Kefir 
