You can avoid out-of-date Bisquick by making it yourself, as-needed, with ingredients out of the pantry. For one cup: 1 c. flour (I use freshly-milled) 1-1/2 t. baking powder 1/2 t. salt 1 T. fat (I use coconut oil, but butter, shortening, or even olive oil will work) One cup gluten-free, low-carb and also high-fiber version I make: 1/2 c. almond flour 1/2 c. hi-maize resistant starch 1-1/2 t. baking powder 1/4 t. salt 1 T. coconut oil -Grainlady

FOAS, "I do recall trying powdered buttermilk to save cost, and being disappointed with the results." I believe they sell dried buttermilk of some sort in small tubs in the grocery stores. If that product is what you tried...I'm not surprised you were disappointed with the results. First, I believe the recommendation is to not reconstitute but just use the product dry in baking. That alone would make me disappointed. Also, that product clumps and turns into hard rocks like concrete. Also, not good. And I have no idea what the actual ingredients are in that product. Like everything else, quality of product make a large difference. Raisins is a good comparison for dried products that everybody is familar with - if all you've had are Sunmaid raisins from the tub, well, they are pretty awful. If, however, you get raisins direct from Sunmaid while they are still fresh they are so different as to almost be a different product. I order raisins direct from the plant in Kingsburg, CA (Raisin Capital of the US because 90% of the country's raisins are grown within a 100 miles of Sunmaid's plant) and I order quality powdered buttermilk. Not all products are created equal. /tricia

I got this from here, I think, years and years ago. It's the BEST! Leila's Crispy Buttermilk Fried Chicken Makes approximately 8 servings This wonderful fried chicken was prepared for my family by Leila - an amazing woman who worked for us and practically raised my brother and I up from pups. It is full of delicious flavor and has the kind of crispy coating that you'll never forget. It is also fried chicken, so nowadays it's something that is served for special occasions only! 3-4 pounds cut-up frying chicken 2 cups buttermilk 2 cups self-rising flour Ground black pepper, to taste Paprika, to taste Garlic powder, to taste Vegetable oil for frying Step 1 - Cut your chicken into parts and wash well. Place in a large bowl and pour buttermilk over. Allow to sit for at least an hour. Step 2 - Mix and sift together flour, black pepper, paprika and garlic powder. Step 3 - Pour enough oil in a large, cast iron skillet to fill it about an inch deep. Heat to 375 degrees. Use a thermometer to carefully regulate the temperature and prevent the oil from burning. Step 4 - Remove each piece of chicken from the buttermilk and shake to remove the excess. Dredge in the seasoned flour. Step 5 - Drop pieces in the hot oil, four at a time. Do not crowd, as this will reduce the temperature of the oil and cause the chicken to absorb more grease. I like starting with dark meat pieces first and saving the white meat for the last. Cook each piece six minutes per side. Turn when the underside is nice and brown. To ensure doneness, cut a small hole in the thickest part - the juices should run clear. Step 6 - Serve and enjoy - either hot from the pan or room temperature! Despite some of the nutritional counts of this recipe, it is practically unbeatable for bringing back the taste (and smell) of home.

I watched paula dean do this and tried it and it was very good. Combine the buttermilk and the wing sauce rince and pat dry your chicken dredge in flour then in buttermilk mixture then back into seasoned flour. chill for about 15 min (make sure you have a lot of flour on the chicken or it will stick together and make a gummy mess) fry in plenty of good quality oil at about 375 until done ps skinless boneless chicken breasts dont hold coating quite as well so I put them in the freezer for 30min before frying this helps coating adhere