Buttermilk Baked Chicken Recipe
Buttermilk Baked Chicken Recipe photo by Taste of Home

Buttermilk Baked Chicken Recipe

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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.
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 8 servings


  • 1/2 cup butter, melted
  • 2-2/3 cups buttermilk, divided
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon garlic salt
  • 1 teaspoon pepper
  • 1 teaspoon Creole seasoning
  • 8 bone-in chicken breast halves
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

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.


  1. Pour butter into two 13-in. x 9-in. baking pans. Pour 2 cups buttermilk into a shallow bowl. In another bowl, combine the flour, garlic salt, pepper and Creole seasoning. Dip chicken in buttermilk, then coat with flour mixture. Place bone side up in prepared pans.
  2. Bake, uncovered, at 425° for 25 minutes. Turn; bake 10 minutes longer or until juices run clear. In a small saucepan, combine the soup and remaining buttermilk; cook and stir over medium heat for 5 minutes or until heated through. Serve with chicken. Yield: 8 servings.
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.
Originally published as Buttermilk Baked Chicken in Reminisce March/April 2005, p48

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Reviewed Jul. 30, 2014

"Mine did not look like the picture. I actually had to put it under the broiler . It came out tough even though I marinated the chicken breast in the buttermilk for two hours. The taste was good, but should have maybe fully fried it."

Reviewed May. 1, 2011

"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 Jan. 8, 2011

"easy to put together, plus delicious!"

Reviewed Jan. 31, 2009

"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 Apr. 9, 2008

"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"

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