Buttermilk

dairy · 15 recipes

Buttermilk is in 15 recipes and does two things to chicken at once. Its acidity is mild enough to tenderise the surface without turning the meat chalky the way lemon juice or vinegar does, and its thickness means the dredge grips instead of sliding off. Marinating times here run from a few hours to overnight — longer is not better past a point, and past a day the texture starts going soft. A cup of milk with a spoon of lemon juice is a workable substitute.

Often goes with

Recipes with buttermilk