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Buttermilk Baked Chicken

 Buttermilk Baked Chicken
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.
8 ServingsPrep: 15 min. Bake: 35 min.


  • 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


  • 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.
  • 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.
Nutritional Facts: 1 serving (1 each) equals 425 calories, 18 g fat (9 g saturated fat), 126 mg cholesterol, 857 mg sodium,

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Buttermilk Baked Chicken (continued)

Nutritional Facts: 25 g carbohydrate, 1 g fiber, 39 g protein.