Homemade Buttermilk Ranch Dressing Recipe

INGREDIENTs

• 1 cup buttermilk
• 1/2 cup mayonnaise
• 1 teaspoon lemon juice
• 1/8 teaspoon paprika
• 1/4 teaspoon mustard powder
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 Tbsp chopped fresh parsley
• 1 teaspoon chopped fresh chives
• 1/4 teaspoon of dry dill (or a teaspoon chopped fresh)

METHOD

1 In a medium bowl, stir together the buttermilk and mayonnaise until fully mixed. Add in the other ingredients, adjusting for taste.

Keeps for a week, covered in the fridge.

Yield: Makes about 1 1/2 cups.

Buttermilk Fried Chicken

Ingredients

• 3 boneless- skinless chicken breasts
• 1 cup buttermilk
• 2 tsp sea salt (divided)
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 2 tsp cayenne pepper or to taste
• 1/2 tsp dried oregano
• 1/2 tsp ground turmeric
• 1 tsp onion powder
• Freshly ground black pepper to taste
• Oil for deep-frying

Directions

1. Cut chicken into bite size pieces.
2. In a large bowl combine the buttermilk, 1 teaspoon salt; then add the chicken. Refrigerate and marinate 1 hour or longer. (I was pressed for time and one hour worked out fine)
3. Meanwhile in a plastic food bag combine the flour, 1 teaspoon of sea salt, baking powder, cayenne pepper, oregano, turmeric, onion powder, and add black pepper to taste.
4. Preheat deep fryer to 350F.
5. Using a slotted spoon to drain off the buttermilk remove the chicken several pieces at a time; about enough that your deep fryer can hold without crowding. Shake chicken in the bag of flour mixture to coat, shaking off any excess flour.
6. Deep fry chicken until juices run clear, or an internal temperature of 165F is reached.

Serve with your choice of sauces

Carla Hall's Buttermilk Pie

Get the full recipe here

Ingredients 

• 1 1/2 cup sugar
• 1 tablespoon flour
• 3 eggs (beaten)
• 1/3 cup melted butter
• 1 cup buttermilk
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 pie crust (store bought or homemade) 
• whipped cream

Directions

1. preheat oven to 375 degrees
2. Put piecrust in owen for 8 minutes then take out and cool. 
3. in a large bowl-- combine sugar & flour. Stir in one egg at a time. Add butter, buttermilk, salt and vanilla.
4. pour mixture into piecrust shell. 
5. bake for 15 minutes, then reduce oven temperature to 350 and bake for 30 additional minutes. cool and serve with whipped cream.