Buttermilk Baked Chicken Recipe
- 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
- 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.
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.
Reviews for Buttermilk Baked Chicken
"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."
"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."
"easy to put together, plus delicious!"
"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."
"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"
"I was very disappointed in this receipe I follwed directions but the coating all came off chicken"
"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"
"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)."
"I do not use white flour. Is there another coating I could use instead that is not made with flour? Would coconut flour work?"