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Last updated: Jan 16, 2018 — Published: Jan 16, 2018 — By: Anita — 3 comments
Sometimes the best meal is the simplest. Take this buttermilk roast chicken for example, they taste amazingly good, and all you need to recreate this at home are the commonest of pantry ingredients.
Other than buttermilk, you only need salt, pepper, sugar, chili powder (or paprika powder), and garlic.
This dish is one of the very first view dishes that I mastered back in college, simply because it’s so dirt cheap. I just needed to buy those family pack size chicken thigh, then picked up some buttermilk (more often than not, I picked up milk and yoghurt), and I’d be set for one week!
Since buttermilk is even listed in the title, I highly suggest getting some. But if you really must substitute, here are my two workarounds.
If you only have milk and lemon/white vinegar at home, you can add 1 tablespoon lemon juice/white vinegar to (1 cup - 1 tablespoon) of milk to substitute for 1 cup of buttermilk.
If you have milk and yoghurt, you can mix 1⁄2 cup milk plus 1⁄2 cup yoghurt to substitute for 1 cup of buttermilk.
5.0 from 1 reviews
Author: Anita Jacobson
Categories: Main Dish
Prep Time: 15 mins
Cook Time: 1 hour
Total Time: 1 hour 15 mins