Posts tagged: recipes with buttermilk

Buttermilk Fried Chicken

Create a crispy and delicious buttermilk fried chicken using this recipe! Marinate the chicken overnight in mixed seasonings and buttermilk to prepare a delicious dish. Coat with seasoned flour mixture and fry until chicken reaches that golden brown color. Prepare a variety of dips like mayonnaise, ketchup, and mustard to pair with the crispy fried chicken. Serve with your favorite side dishes for a complete lunch or dinner meal.


• 3 1/2 lbs chicken (cut into parts)
• 1 cup buttermilk
• 2 cups flour
• salt and pepper
• garlic and onion powder
• cayenne pepper

• 2 cups flour
• 1 tsp salt
• 1 tsp baking powder
• 1 egg

• vegetable oil (for frying)


Place the chicken parts on a chopping board or plate.
Season with salt, pepper, garlic powder, onion powder, and cayenne pepper on all sides.
Put the seasoned chicken parts in a ziplock bag.
Pour one cup of buttermilk into the ziplock.
Seal and massage the chicken to marinate.
Place in the fridge and let it marinate overnight.

In a mixing bowl, add 2 cups of flour, 1 tsp salt, and 1 tsp baking powder.
Mix to combine.
Dip and coat the marinated chicken into the flour mixture.
Set aside.
Crack open an egg into the ziplock bag with the marinade.
Mix well with the marinade.
Once all chicken parts are coated with the flour mixture, put them back into the ziplock.
Seal and massage the flour-coated chicken.
Coat them again with the flour mixture.
Let it sit for 30 minutes to dry.

Set a large frying pan over medium heat.
Add some vegetable oil and warm it up.
Once the oil is heated up, add the chicken.
Let it fry over low heat for 10-15 minutes on each side.
Switch to medium heat.
Flip the chicken parts often until golden brown.
Once golden, remove from the pan and transfer to a rack to let it cool down for a few minutes.
Transfer to a serving plate.
Serve with your favorite dips.

Tips and ideas:

You can add cayenne and black pepper into your flour mixture to add more flavor to your buttermilk fried chicken.

Serve with fries, mixed vegetable salad, or rice.

Buttermilk Fried Chicken - Recipe Competition with Kitchen & Craft
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The Fluffiest Pancakes You’ll Ever Eat

How to make the fluffiest pancakes for breakfast? You just need the right measurement of flour and a good mix of leaveners such as baking powder and baking soda. You also need the right measurement of buttermilk. This recipe results in buttery, flavorful, and fluffy pancakes. Drizzle some maple syrup, icing sugar or honey for extra sweetness.


Flour Mixture:

• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 3 tbsp sugar
• 2 tsp kosher salt

Buttermilk Mixture:

• 2 1/2 cups buttermilk
• 1 stick unsalted butter (melted)
• 2 egg yolks

• 2 egg whites
• 1 tbsp butter

For Garnishing/Serving:

• some maple syrup
• some butter pieces


Prepare a large mixing bowl.
Add 2 1/2 cups of all-purpose flour.
Add 1 tsp each of baking powder and baking soda.
Add 3 tbsp sugar and 2 tsp kosher salt.
Whisk to combine.
Set aside.

In a separate mixing bowl, add 2 1/2 cups of buttermilk.
Add melted unsalted butter.
Add two egg yolks.
Whisk until buttermilk is well combined.

Add the buttermilk into the flour mixture.
Gently fold the mixture by using a rubber spatula.
Add two egg whites.
Fold until the batter is well combined.

Set a cast-iron skillet over medium heat.
Add 1 tbsp of butter and let it melt.
Once it melts, reduce to medium-low heat.
Add 1/3 cup of the batter into the skillet and form a pancake.
Cook for 1-2 minutes or until bubbles appear.
Flip on the other side and cook for another 1-2 minutes.
Repeat with the rest of the batter.
Once done, transfer to a plate.
Add some butter on top and drizzle with maple syrup for serving.
Serve and enjoy!

Tips and ideas:

You can add blueberries or mini chocolate chips to the batter while cooking the pancake.

The Fluffiest Pancakes You'll Ever Eat
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Buttermilk Fried Chicken

Buttermilk fried chicken is one of the simplest food recipes you can prepare for lunch or dinner. The savory taste of the fried chicken comes from a good mix of herbs and spices added to the buttermilk for marination. Serve the fried chicken with sriracha, sweet chili, or mayonnaise for added flavor to your lunch or dinner.


• 3 1/2 lb chicken (cut into pieces)
• 1 tsp black pepper
• 1 tsp salt
• 1 tsp paprika
• 1 tsp dried herbs
• 1/2 tsp white pepper
• 1/4 tsp cayenne pepper
• 2 cups buttermilk

Flour Coating:

• 2 cups all-purpose flour
• 1/2 tsp paprika
• 1/4 tsp cayenne
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp salt
• 1/2 tsp white pepper

• 2.5 quarts oil for frying


In a large mixing bowl, add the pieces of chicken.
Add the seasonings – black pepper, salt, cayenne pepper, paprika, dried herbs, and white pepper.
Toss to coat the chicken pieces well.
Pour 2 cups of buttermilk.
Toss a little.
Place inside the fridge to marinate for 4-6 hours.

Prepare the flour coating.
Add 2 cups of all-purpose flour in a large container.
Add seasonings – paprika, cayenne, salt, white pepper, onion powder, and garlic powder.
Mix until well combined.


Once the chicken pieces are marinated, remove from the fridge.
Coat each chicken piece with the flour coating.
Shake off excess flour.
Set aside.

Set a big dutch oven.
Add 2.5 quarts of oil and heat it over 350F.
Deep fry the coated chicken pieces for 20-25 minutes until crispy and golden brown.
Once done, transfer to a steel rack on a paper towel to remove excess oil.
Set them aside for 10 minutes to cool.
Serve with your favorite dips.

Tips and ideas:

You can also fry the chicken pieces using a skillet or frying pan. Add some oil into the pan and warm it up. Fry the chicken pieces by batch until crispy and golden brown.

Buttermilk Fried Chicken
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