Buttermilk often brings to mind deliciously moist cakes, fluffy pancakes, and sweetened desserts, but this tangy dairy product is a versatile ingredient that can be used in savory dishes too. It adds a delightful tang and creamy texture to recipes beyond the dessert realm. From creamy dressings to crispy fried chicken, here are 5 savory buttermilk recipes that will elevate your meals and surprise your taste buds.
1. Buttermilk Fried Chicken
Crispy, golden, and juicy, buttermilk fried chicken is a dish that never disappoints. The tang of the buttermilk marinade tenderizes the chicken, resulting in a flavorful and juicy interior. The crispy, crunchy exterior adds the perfect texture.
Ingredients:
- 1 kg chicken pieces (legs, thighs, or breasts)
- 500 ml buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 200 g all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon cayenne pepper
- Vegetable oil for frying
Instructions:
- In a large bowl, combine the buttermilk, garlic powder, paprika, salt, and black pepper. Add the chicken pieces, ensuring they are fully coated. Cover and refrigerate for at least 2 hours (or overnight).
- In a shallow dish, combine the flour, baking powder, cayenne, salt, and pepper.
- Heat oil in a large frying pan over medium-high heat. Remove the chicken from the buttermilk and dredge it in the seasoned flour mixture, pressing gently to coat evenly.
- Fry the chicken in batches, turning occasionally, until golden brown and cooked through (about 15–18 minutes).
- Drain on paper towels and serve hot.
2. Buttermilk Mashed Potatoes
Creamy, tangy buttermilk mashed potatoes are a wonderful twist on the classic. The buttermilk adds a layer of tang that complements the richness of the butter and cream, making it the perfect side dish to any hearty meal.
Ingredients:
- 1 kg potatoes, peeled and cut into chunks
- 100 g unsalted butter
- 200 ml buttermilk
- Salt and pepper to taste
- Fresh chives or parsley, chopped (optional)
Instructions:
- Boil the potatoes in salted water for 15–20 minutes, or until tender.
- Drain the potatoes and return them to the pot. Mash with a potato masher or hand mixer until smooth.
- Add butter and buttermilk, mixing until the potatoes are creamy.
- Season with salt and pepper, and garnish with chopped chives or parsley if desired.
- Serve warm.
3. Buttermilk Salad Dressing
This creamy buttermilk dressing adds a tangy kick to any salad. It’s easy to make, and the combination of buttermilk, garlic, and herbs makes it the perfect companion to greens, veggies, or even as a dip for your favorite vegetables.
Ingredients:
- 200 ml buttermilk
- 100 g mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1 small garlic clove, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions:
- In a bowl, whisk together the buttermilk, mayonnaise, Dijon mustard, and white wine vinegar.
- Stir in the minced garlic, oregano, salt, and pepper.
- Chill in the refrigerator for 30 minutes before serving to allow the flavors to meld.
- Drizzle over your favorite salad or use as a dip for fresh veggies.
4. Buttermilk Cornbread
Buttermilk gives cornbread a tender, moist texture while adding a subtle tang. This savory cornbread is perfect for pairing with soups, stews, or simply enjoyed on its own with a pat of butter.
Ingredients:
- 200 g cornmeal
- 150 g all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 large egg
- 240 ml buttermilk
- 60 g unsalted butter, melted
Instructions:
- Preheat the oven to 200°C. Grease an 8-inch square baking pan or line it with parchment paper.
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
- In a separate bowl, whisk together the egg, buttermilk, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix).
- Pour the batter into the prepared pan and bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cornbread cool slightly before serving.
5. Buttermilk-Poached Chicken
Poaching chicken in buttermilk creates an incredibly tender and juicy result, perfect for salads, sandwiches, or just served on its own. The buttermilk helps the chicken retain moisture while infusing a subtle tangy flavor.
Ingredients:
- 4 boneless, skinless chicken breasts
- 500 ml buttermilk
- 1 onion, quartered
- 2 cloves garlic, smashed
- 1 bay leaf
- Salt and pepper to taste
Instructions:
- In a large saucepan, combine the chicken breasts, buttermilk, onion, garlic, bay leaf, salt, and pepper.
- Bring the mixture to a gentle simmer over medium heat. Do not let it boil.
- Reduce the heat to low and cook the chicken for 20–25 minutes, or until the chicken is cooked through and tender.
- Remove the chicken from the buttermilk and let it rest for a few minutes before slicing.
- Serve as desired, such as on salads or in sandwiches.
These five savory buttermilk recipes prove that this tangy ingredient is far from limited to sweets. From crispy fried chicken to creamy dressings and cornbread, buttermilk enhances dishes with its unique richness and depth of flavor. Whether you’re looking for a comforting side dish or a main course that will impress, these recipes are perfect for adding a tangy twist to your winter meals.
