100% would make again
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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.
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Nutrition 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.
Buttermilk Baked Chicken published in Reminisce March/April 2005, p48
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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 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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