Homemade buttermilk, fried chicken and chicken-fried steak

In another thread, I mentioned my search for thiick buttermilk, and my discovery of an easy way to make thick, cultured, whole-milk buttermilk at home. It was so thick that I couldn't wait to fry with it.



Chicken-fried steaks.



Buttermilk cream gravy (why not?, I thought; it came out rich, thick, and tangy).



Fried chicken (marinated for 24 hours in water, soy sauce, Worchestershire sauce, garlic powder, salt, cayenne, and white pepper; drained; soaked in buttermilk; dredged in flour seasoned with cayenne, salt, garlic powder, and white pepper; and fried. Crispy on the outside; moist on the inside.

Cheers,
Wade