Buttermilk Baked Chicken
Total TimePrep: 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.
Editor's NoteThe 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.
Nutrition Facts1 each: 425 calories, 18g fat (9g saturated fat), 126mg cholesterol, 857mg sodium, 25g carbohydrate (5g sugars, 1g fiber), 39g protein.
Oct 16, 2017
The recipe was delicious. Very simple to make. My family loved it. Used Italian seasoning instead, but added 1/2 tsp of cayenne pepper and used cream of chicken soup. Thanks for the recipe TOH will use again
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.
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.
Jan 8, 2011
easy to put together, plus delicious!
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.
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
Mar 22, 2008
I was very disappointed in this receipe I follwed directions but the coating all came off chicken
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
Feb 29, 2008
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).
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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