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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


  • 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.
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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Kellybe13 User ID: 426539 131704
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."

silly girl User ID: 5270321 67590
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."

gannysue User ID: 3452616 153636
Reviewed Jan. 8, 2011

"easy to put together, plus delicious!"

lindachicken__Oklahoma User ID: 227696 152316
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."

Obermiller User ID: 2372638 146320
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"

makih User ID: 1429103 152314
Reviewed Mar. 22, 2008

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

egk User ID: 1836518 148612
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.


whateverfood User ID: 1336157 157135
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)."

J t User ID: 1695243 207127
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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