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Old 11-11-2008, 01:01 PM   #21
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Last week I made some really good chicken. I had soaked it in buttermilk for several hours (overnite, but can't remember just how much longer). The next day I let most of the buttermilk drain off and dredged it in a mixture of crushed french fried onions (from a can) and panko crumbs and baked. It was so tender and juicy. Even two days later the leftovers were still moist.

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Old 11-11-2008, 01:32 PM   #22
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I have always turned up my nose at milk but I do really like Buttermilk.

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Old 11-11-2008, 10:44 PM   #23
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Originally Posted by kitchenelf View Post
...or a buttermilk ranch dressing.

I don't like buttermilk but I like things made with buttermilk. It's a flavor I can't describe - it's certainly not like "soured" i.e, has turned bad, milk...it's...well....there's a technical term............oh yea....it's ick!
That is the correct technical term along with YUCK!

I use the powdered buttermilk when and if needed.

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