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Buttermilk Baked Chicken Recipe

Buttermilk Baked Chicken Recipe

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. YIELD:8 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

1 each: 425 calories, 18g fat (9g saturated fat), 126mg cholesterol, 857mg sodium, 25g carbohydrate (5g sugars, 1g fiber), 39g protein

Reviews for Buttermilk Baked Chicken

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MY REVIEW
Kellybe13
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."

MY REVIEW
silly girl
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."

MY REVIEW
gannysue
Reviewed Jan. 8, 2011

"easy to put together, plus delicious!"

MY REVIEW
lindachicken__Oklahoma
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."

MY REVIEW
Obermiller
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"

MY REVIEW
makih
Reviewed Mar. 22, 2008

"I was very disappointed in this receipe I follwed directions but the coating all came off chicken"

MY REVIEW
egk
Reviewed Mar. 4, 2008

"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"

MY REVIEW
whateverfood
Reviewed Feb. 29, 2008

"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)."

MY REVIEW
J t
Reviewed Feb. 29, 2008

"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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