Why Kefir Makes the Best Fried Chicken Wings (Plus Easy Recipe)
These chicken wings are crispy on the outside, juicy on the inside — all thanks to kefir. Kefir isn’t just for smoothies; it’s a great ingredient for any traditional kitchen. It makes a wonderful substitute for buttermilk or sour milk in nearly any recipe, and its natural acidity works magic in meat marinades, tenderizing the meat beautifully.
This recipe takes a slightly different approach than most kefir fried chicken recipes — instead of marinating, I poach the wings directly in kefir. It’s a technique I picked up from Darina Allen’s cookbooks, and it creates incredibly flavorful, tender chicken that fries up quickly and crisps to perfection.
What Is Kefir and Why Use It in Cooking?
Kefir is a cultured milk drink rich in probiotics — it contains around 60 different strains of beneficial bacteria and yeasts. For comparison, yogurt usually has just two or three strains, and buttermilk only one. Kefir is made by fermenting milk (raw or pasteurized) with kefir grains — clusters of bacteria and yeasts that look a bit like tiny cauliflower florets.
I bought my kefir grains back in 2011 and have been using the same culture ever since. The more often you make kefir, the more the grains grow, until you have enough to share with friends — or even snack on! (They’re a bit chewy and full of probiotics.)
Kefir is said to have originated in the Caucasus Mountains and remains a staple in Eastern Europe. I grew up in that part of the world, where kefir is easy to find in any supermarket, usually right next to the yogurt. I remember my grandmother buying it regularly.
Because of its pleasant tang, kefir enhances the flavor of both sweet and savory dishes. I love using it in muffins, banana bread, and pancakes. In this fried chicken recipe kefir truly shines — adding subtle flavor while tenderizing the meat for that perfect juicy bite.
What Does Kefir Do in Frying?
Kefir’s natural acids and enzymes gently break down the proteins in meat, making it wonderfully tender and juicy once cooked. It also plays a role in achieving that irresistible crispy coating — when the kefir-soaked chicken is dredged in beaten egg and seasoned flour, it fries up with a perfectly golden, crunchy crust.
Can I Use Kefir Instead of Buttermilk for Chicken?
Kefir, buttermilk, and sour milk have very similar levels of acidity and can usually be used interchangeably in recipes. Kefir is richer in probiotics and has a tangier flavor than buttermilk, though you won’t really notice the difference in a fried chicken recipe. Just remember to give your kefir a good shake or stir before using it, as it can separate a little if it’s been sitting in the fridge for a while.
Does Cooking with Kefir Destroy Probiotics?
Yes — the honest answer is that heat does destroy probiotic bacteria. However, the natural enzymes and acids created during fermentation still tenderize and flavor the meat beautifully. That’s why I love using kefir in this fried chicken recipe. To enjoy kefir’s full probiotic benefits, though, it’s best to use it in recipes that don’t involve heat — like smoothies or salad dressings.
Kefir Fried Chicken Wings Recipe (Step-by-Step)
Ingredients
Step-by-Step Instructions
Step 1
Place the chicken wings in a large stainless steel pot. A wide pot works best — it allows the wings to spread out and requires less kefir to cover them. Try to arrange the wings in a single layer on the bottom, but if a few need to overlap, that’s perfectly fine.
Step 2
Pour the kefir evenly over the wings — it should just barely cover them. Set the pot over medium-low heat and bring it to a gentle simmer. Simmer the wings softly for about 15 minutes, until they’re cooked through and tender.
Step 3
Pour off the kefir — you can discard it, or better yet, put it to good use. Chickens love it, and when diluted with water, it also makes a wonderful probiotic boost for your garden soil. As a last resort, you could also add it to your compost pile.
Step 4
Let the wings cool completely on a plate lined with a clean tea towel. This helps absorb any excess moisture so the coating sticks better later.
Step 5
While the wings are cooling, you can get your sides ready. I like to serve the wings with a simple coleslaw, a lettuce and tomato salad, and a quick garlic sauce — just thick sour milk mixed with one grated clove of fresh garlic. You’ll find the recipes for these in the recipe card below. Of course, you can use your own favorite sides or serve the wings with any dipping sauce you love.
Step 6
In one deep plate, whisk the eggs until smooth. In another, mix the flour with salt and pepper. You can also add extra flavor with spices like paprika, onion or garlic powder, or a touch of chili powder if you like a bit of heat.
Step 7
Once the wings have cooled, heat the coconut oil in a heavy-bottomed pot over medium-high heat. You’ll only need about ½ inch (1 cm) of oil — since the wings are already cooked, they just need a quick fry to crisp up on both sides. Dredge each wing first in the beaten eggs, then in the seasoned flour. Fry in batches (don’t overcrowd the pan!) for a couple of minutes per side, until beautifully golden and crispy.
Step 8
Place the fried wings on a plate lined with paper towels (or on a wire rack) to drain off any excess oil. I probably should have let mine cook just a bit longer for a deeper golden color — but honestly, I was too impatient to eat them!
Serve the wings hot with the coleslaw, lettuce and tomato salad, and garlic sauce. They’re best enjoyed fresh and crispy, but any leftovers can be reheated in the oven until warmed through and crunchy again.
Tips for Crispy and Juicy Kefir Fried Chicken
- Let the poached chicken come to room temp before frying.
- Make sure the oil is nice and hot before you drop the wings into it. You can use a thermometer to check for the perfect temperature (325–350°F/160-180°C). I just dip the end of one wing in oil – if it immediately starts to sizzle, the oil is hot enough.
- Don’t overcrowd the pan. If you do, you’ll lower the temperature of the oil too much.
- When the wings are done frying, rest them on a wire rack for crispness or place on a platter lined with a few paper towels.
FAQ
Why Kefir Fried Chicken Belongs in a Real Food Kitchen
Kefir is a wonderfully old-fashioned way to tenderize meat. It’s also a frugal alternative to buttermilk — it keeps well in the fridge for a long time, and once you have kefir grains, you’ll never need to buy them again. They’ll keep growing and multiplying as long as you care for them properly. I’d love for you to give this recipe a try and let me know what you think!
Other Kefir Recipes On The Blog
Banana and Coconut Sourdough Discard Cake
Kefir Fried Chicken Wings
Ingredients
For the kefir fried wings
- 1.2kg (2.6 lbs) raw chicken wings, cut in half and tips removed
- 2½ cups kefir
- 1-2 eggs, beaten
- 1 cup flour
- 2 tsp unrefined salt
- ¼ tsp black pepper
- ½-1 cup coconut oil, to fry the wings
For the coleslaw (makes about 2 packed cups)
- 2 cups thinly sliced cabbage
- 2 cups grated carrots
- 2 tbsp mayo
- 2 tbsp crème fraîche
- salt, pepper
For the green salad (makes 2 cups)
- 2 large tomatoes
- 10 lettuce leaves
- 1 tbsp olive oil
- ½ tbsp apple cider vinegar
- salt, pepper
For the garlic sauce (makes 1½ cup)
- 1½ cups thick sour milk or yogurt
- 1 large garlic clove, peeled and finely grated
- a pinch of salt
Instructions
To make the fried chicken wings
- Place wings in a wide stainless steel pot.
- Pour kefir over wings just to cover.
- Bring to a gentle simmer and poach 15 minutes, until cooked through.
- Pour off kefir (discard, feed to chickens, or dilute for garden fertilizer).
- Let wings cool completely on a clean tea towel.
- While they cool, prepare sides or dipping sauces.
- In one plate, whisk eggs. In another, mix flour with salt, pepper, and spices.
- Heat about ½ inch (1 cm) coconut oil in a heavy pot over medium-high heat.
- Dredge wings in egg, then in seasoned flour.
- Fry in batches 2-3 minutes per side, until golden and crispy.
- Drain on paper towels or a wire rack.
- Serve hot with coleslaw, salad, and garlic sauce. Enjoy!
To make the coleslaw
- Place the sliced cabbage and grated carrots in a large bowl.
- In a small jar or bowl, whisk together mayo, crème fraîche, salt and pepper.
- Pour the sauce over the vegetables and mix together well.
To make the green salad
- Wash and dry the lettuce leaves, then slice them into strips.
- Wash the tomatoes and slice them into wedges.
- On a plate, arrange the sliced lettuce with the tomato wedges on top.
- Mix the olive oil, vinegar, salt and pepper together, then drizzle over the salad.
To make the garlic sauce
- In a bowl, combine the sour milk, grated garlic and salt. Mix really well.
