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This tops the list of family requests for dinner. The chicken is moist, flavorful and nicely browned. I alternate using bone-in chicken breasts or skinned and boned breasts.
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Nutritional Facts 1 serving (1 each) equals 425 calories, 18 g fat (9 g saturated fat), 126 mg cholesterol, 857 mg sodium, 25 g carbohydrate, 1 g fiber, 39 g protein.
Originally published as Buttermilk Baked Chicken in Reminisce March/April 2005, p48
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Reviewed on May. 01, 2011 by silly girl
Very yummy but a pain in the neck to bake. I think it had too much butter? It was spattering all over sending my fire alarm off twice. Had to change pans 4 times ended up baking it for about an hour and turning on the broiler to get it crispy. I consider myself an ok cook but I don't know where i went wrong. I did use legs and thighs but don't think this would make such a difference. My poor kids ended up eating just the corn and mac and cheese i had for side dishes because it took so long. I will prob. try it again..not sure. The taste IS really good.
Reviewed on Jan. 08, 2011 by gannysue
easy to put together, plus delicious!
Reviewed on Jan. 31, 2009 by lindachicken__Oklahoma
When I sent this recipe in I stated to bake this in garlic oil and use fresh buttermilk -- if you do I promise it makes ALL the difference! Thank you TOH for putting this in your books, Linda.
Reviewed on Dec. 16, 2008 by CALIGRAN
Reviewed on Apr. 09, 2008 by Obermiller
Not much of a cook but it worked well! Alot less work than actual fried chicken and very tasty. I also tried the powder buttermilk but I think next time I will use the liquid, less messy and I will find actual creole seasoning just for curiousity sake. Thanks for sharing! SAO
Reviewed on Mar. 22, 2008 by makih
I was very disappointed in this receipe I follwed directions but the coating all came off chicken
Reviewed on Mar. 04, 2008 by egk
I made this recipe for dinner tonight & it was delicious! The creole seasoning is suttle and there was enough sauce to serve over rice.EGK
I made this recipe for dinner tonight & it was delicious! The creole seasoning is suttle and there was enough sauce to serve over rice.
EGK
Reviewed on Feb. 29, 2008 by whateverfood
to J tI assume a gluten issue. Try corn flour, with maybe a little corn meal. This recipe has very definite "Southern" roots, so the corn may be a little more appropriate. Coconut flour may make it too sweet. Just my 4 cents worth (adjusted for inflation).
to J t
I assume a gluten issue. Try corn flour, with maybe a little corn meal. This recipe has very definite "Southern" roots, so the corn may be a little more appropriate. Coconut flour may make it too sweet. Just my 4 cents worth (adjusted for inflation).
Reviewed on Feb. 29, 2008 by J t
I do not use white flour. Is there another coating I could use instead that is not made with flour? Would coconut flour work?
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