In Southern cooking (U.S.), a buttermilk marinade is frequently used to tenderize the chicken pieces before frying. I decided to try the technique in roasting a whole chicken. I found a few recipes that called for cutting up the chicken, but none for leaving it whole. While I have made buttermilk roast chicken before, every recipe has room for improvement.
Tag Archives: buttermilk
Karl’s Buttermilk Roast Chicken II
Filed under California Fusion, Chicken, Main Dishes, Poultry
Karl’s Buttermilk Biscuits
I had bought some buttermilk to make cornbread—which takes only one cup of milk—but all the store had for sale was quarts. What could I do with all of the extra buttermilk? Obviously, biscuits for breakfast.
Filed under bread, Breakfast, Side Dishes, Vegetarian
Karl’s Buttermilk Roasted Chicken
My usual pattern of having the family over for dinner was disrupted by Captain America. We went to the movie and had deli dinner over at the kids’ place (yes, she’s 28 now, but she’s still our titmouse). I brought the dried meats, bread and cheese, Miriam provided the fruit and veggies.
Filed under Chicken, Main Dishes, Poultry
Karl’s Buttermilk Cornbread
Adapted from a Foodie with Family recipe
My sister, Karen, is visiting for Christmas so on the first dinner I am making ham and beans. Ham and beans calls out for corn bread.
Filed under bread, Side Dishes