British BBQ Society Forums

I marinated some drums in buttermilk overnight. some i rolled in everglades
pre-seasoned breading, some i rinsed and seasoned with Montreal steak seasoning, and the rest i cooked with just the buttermilk coating.

i cooked on the rib-o-lator for about 45min at 325 and then introduced them to my belly.

i wasn't sure how the breaded ones would turn out put they came out crunchy and the seasoning was tasty.

the montreal chicken is always good and the buttermilk ones had a nice crispy texture to the skin and tasted good but tasted better after a little salt.

chicken coated with buttermilk
http://i570.photobucket.com/albums/ss14 ... 44_456.jpg

Everglades breading
http://i570.photobucket.com/albums/ss14 ... 03_HDR.jpg

Drums with Montreal steak seasoning
http://i570.photobucket.com/albums/ss14 ... 54_HDR.jpg

Just buttermilk
http://i570.photobucket.com/albums/ss14 ... 55_HDR.jpg

with breading
http://i570.photobucket.com/albums/ss14 ... 05_HDR.jpg

Good to know, just about every Fried Chicken recipes uses buttermilk for marinating I'll certainly be trying that and popping some thigh and drums on the old RoL

pity about the price of buttermilk in the UK - its supposed to be a by-product!!

It is a by-product but not apparantly a BUY product it's not easy to get although apparantly adding lemon juice to whole milk and letting it settle gives a similar product.

Most buttermilk these days is a cultured product - similar to yoghurt. Yoghurt is an acceptable substitute - possibly watered down with a bit of milk. Just ask any Indian restaurant!