Milk+Vinegar in place of buttermilk for fried chicken?

Looking online for buttermilk replacements, there are several sources that mention some ratio of milk and vinegar as a replacement for buttermilk, with one mentioning it in the context of making something and realizing you don't have buttermilk. In that instance, I would assume the buttermilk is used for something else, not necessarily soaking chicken over time. So I just wanted to know if I'd actually need "real" buttermilk from the store, or if this substitute is fine for preparing fried chicken. submitted by /u/KazariNonatsu