As a native Southerner, I am a buttermilk loyalist. While I understand not everyone keeps a carton of buttermilk at the ready, you really should. There are plenty of substitutes, but they just aren’t the same. The real thing is tangy, creamy, affordable, and lasts a surprisingly long time in the fridge. It’s a key ingredient in flaky biscuits, flavorful pancakes, crispy fried chicken, and creamy ranch dressing.
Ingredients
2 cups buttermilk
1 (1 to 1.5-ounce) packet ranch seasoning
1 tablespoon kosher salt, plus more for seasoning
Roughly 3 1/2 pounds bone-in, skin-on chicken pieces
1/2 small lemon, optional
1/2 cup fresh chopped dill, chives, and/or parsley, optional
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