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Buttermilk Baked Chicken

TOTAL TIME: Prep: 15 min. Bake: 35 min. YIELD: 8 servings.
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.

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.

Nutrition Facts

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

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