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JLeslie's avatar

Do you have any savory recipes that use buttermilk as an ingredient?

Asked by JLeslie (61469points) August 12th, 2011

I have several recipes for desserts.

I have quite a bit of leftover buttermilk (I know I can just use milk and vinegar, but I didn’t) and don’t want more sweets in the house. I tried to google for some recipes, but didn’t come up with much. Thought I would see what our jelly cooks come up with.

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12 Answers

Kayak8's avatar

Salad dressing is the first thing that comes to mind. Low fat and delicious! Here is a quick recipe I found by googling buttermilk dressing recipes.

Porifera's avatar

Buttermilk pancakes and muffins are delicious but you want something savory.

We cook potatoes, green peas, string beans, zucchini, etc. in about 50/50 buttermilk/water. It gives them a nice flavor and you don’t have to add anything else. all in all you can use buttermilk in any dish that you would require milk but it gives it a tangier flavor.

How about mashed potatoes?

JLeslie's avatar

@Kayak8 @Porifera I think I am going to try the mashed potatoes and the salad dressing! Both ideas are great! Going to the supermarket in an hour. Thanks! Let’s see what else people come with.

Qingu's avatar

Fried chicken! I haven’t made this recipe (from CI of course) but I’ve always wanted to:

A whole 4-pound chicken, cut into 8 pieces, can be used instead of the chicken parts. Skinless chicken pieces are also an acceptable substitute, but the meat will come out slightly drier. A Dutch oven with an 11-inch diameter can be used in place of the straight-sided sauté pan.

• 1¼ cups buttermilk
• Table salt
• dash hot sauce
• 3 teaspoons ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ¼ teaspoon cayenne pepper
• 3½ pounds bone-in, skin-on chicken parts (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat (see note)
• 2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1¾ cups vegetable oil

1. Whisk 1 cup buttermilk, 1 tablespoon salt, hot sauce, 1 teaspoon black pepper, ¼ teaspoon garlic powder, ¼ teaspoon paprika, and pinch of cayenne together in large bowl. Add chicken and turn to coat. Refrigerate, covered, at least 1 hour or up to overnight.

2. Adjust oven rack to middle position and heat oven to 400 degrees. Whisk flour, baking powder, 1 teaspoon salt, and remaining 2 teaspoons black pepper, ¾ teaspoon garlic powder, ¾ teaspoon paprika, and remaining cayenne together in large bowl. Add remaining ¼ cup buttermilk to flour mixture and mix with fingers until combined and small clumps form. Working with 1 piece at a time, dredge chicken pieces in flour mixture, pressing mixture onto pieces to form thick, even coating. Place dredged chicken on large plate, skin side up.

3. Heat oil in 11-inch straight-sided sauté pan over medium-high heat to 375 degrees. Carefully place chicken pieces in pan, skin side down, and cook until golden brown, 3 to 5 minutes. Carefully flip and continue to cook until golden brown on second side, 2 to 4 minutes longer. Transfer chicken to wire rack set in rimmed baking sheet. Bake chicken until instant-read thermometer inserted into thickest part of chicken registers 160 degrees for breasts and 175 for legs and thighs, 15 to 20 minutes. (Smaller pieces may cook faster than larger pieces. Remove pieces from oven as they reach -correct temperature.) Let chicken rest 5 minutes before serving.

JLeslie's avatar

@Qingu Fantastic! Our favorite fried chicken, famous Gus’s fried chicken in Memphis, is made by soaking the chicken in buttermilk. I never thought to try a recipe myself. Thank you!

Qingu's avatar

I made one of CI’s older buttermilk fried chicken recipes several years ago and it was the best fried chicken I ever had. This recipe looks a lot easier though (because you don’t need to deep-fry it).

JLeslie's avatar

@Qingu The baking dish? It is like a wire rack set in a baking sheet? I tried to google and am not sure exactly what it is talking about? I have the pan that comes with oven that is two pieces and the top has slits, or do they mean something literally like a rack, with much more air space between thin metal bars. I hope I explained that ok.

Qingu's avatar

Yes, they mean a wire cooling rack that is set on top of a rimmed baking sheet. They do NOT mean the two-piece broiler pan with slits that comes with your oven. I don’t think that would work since they want the chicken to be elevated and air to circulate below.

breedmitch's avatar

@JLeslie: Comme cá. Don’t pay this much, however. Each piece is available for about $12 at your local restaurant supply.

JLeslie's avatar

@breedmitch Thank you. I have actually never seen one. Or, never paid attention. I have a rack I can cool on, but it is one of the wire racks from inside a microwave.

breedmitch's avatar

The racks from inside your microwave are usually not metal. They’re some sort of composite ceramic coated in…well, god knows what. I wouldn’t put a microwave rack in the oven.

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