You may have seen Buttermilk chicken a lot on menu’s recently. Or this may be the first time you have read it? Buttermilk is essentially the liquid left over when butter is made from cream, it is a very low fat extremely sour tasting slightly more viscous than milk as all the fat has been transferred to the more solid like butter when it is churned and traditionally the milk was left out to separate it from the cream thus encouraging the lactic acid to ferment.
Modern day buttermilk is just milk with a culture bacteria of Lactococcus lactis added to promote the milk to ferment increase the acid content and create the buttermilk. You can now buy it in most supermarkets, but it is very easy to make your own buttermilk substitute at home from whole milk and lemon juice.
Substitute Buttermilk Recipe
250ml Whole Milk
20ml Lemon Juice
Add the lemon juice to milk stir and allow to stand for at least 10 minutes, after stir again and the solution should thicken slightly.
Where does the chicken come in?
Due to the high acid content buttermilk is amazing to use in cooking, it is used in irish soda bread, American pancakes and also scones or as the American’s like to call them biscuits.
When using it with chicken the acid will help cut into the chicken and impart any flavouring you add. This is how Southern Fried chicken came about, KFC originally dipped the chicken in buttermilk and their famous spices with flour and fried in a pressure fryer to achieve that crisp finger lickin’ dish. The famous secret recipe recently escaped and is available all over the web and in various blogs.
Here at Rub we marinate the chicken overnight in our own secret Rub (hence our name) and buttermilk and fry in beef tallow for extra crispy flavour, ready to serve on some waffles drizzled with maple syrup and our homemade white BBQ sauce. Try it with some added avocado and cheese?
Buttermilk Chicken on Waffles with Avocado, Bacon and Cheese Sauce