Buttermilk chicken

[rib-o-lator]

I marinated some drums in buttermilk overnight. some i rolled in everglades
pre-seasoned breading, some i rinsed and seasoned with Montreal steak seasoning, and the rest i cooked with just the buttermilk coating.

i cooked on the rib-o-lator for about 45min at 325 and then introduced them to my belly.

i wasn't sure how the breaded ones would turn out put they came out crunchy and the seasoning was tasty.

the montreal chicken is always good and the buttermilk ones had a nice crispy texture to the skin and tasted good but tasted better after a little salt.

chicken coated with buttermilk
http://i570.photobucket.com/albums/ss14 ... 44_456.jpg

Everglades breading
http://i570.photobucket.com/albums/ss14 ... 03_HDR.jpg

Drums with Montreal steak seasoning
http://i570.photobucket.com/albums/ss14 ... 54_HDR.jpg

Just buttermilk
http://i570.photobucket.com/albums/ss14 ... 55_HDR.jpg

with breading
http://i570.photobucket.com/albums/ss14 ... 05_HDR.jpg

[keith157]

Good to know, just about every Fried Chicken recipes uses buttermilk for marinating I'll certainly be trying that and popping some thigh and drums on the old RoL

[smokey elk]

pity about the price of buttermilk in the UK - its supposed to be a by-product!!

[keith157]

It is a by-product but not apparantly a BUY product it's not easy to get although apparantly adding lemon juice to whole milk and letting it settle gives a similar product.

[aris]

Most buttermilk these days is a cultured product - similar to yoghurt. Yoghurt is an acceptable substitute - possibly watered down with a bit of milk. Just ask any Indian restaurant!