Buttermilk Chicken

20m
Prep Time
45m
Cook Time
1h 5m
Ready In

Recipe: #177

September 15, 2011



"You can make this using boneless chicken breasts but it will not be as good, I recommend using bone-in skin-on chicken for this, do not substitute milk for the buttermilk or the flavor will not be as good"

Original is 4 servings
  • SAUCE

Nutritional

  • Serving Size: 1 (586.8 g)
  • Calories 1184.5
  • Total Fat - 84.9 g
  • Saturated Fat - 33.6 g
  • Cholesterol - 381.3 mg
  • Sodium - 2291.9 mg
  • Total Carbohydrate - 32.2 g
  • Dietary Fiber - 1.6 g
  • Sugars - 6 g
  • Protein - 71.2 g
  • Calcium - 682.2 mg
  • Iron - 2.7 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Preheat oven to 425 degrees F.

Step 2

Set oven rack to lowest position.

Step 3

Spray a 13 x 9-inch baking dish with cooking spray.

Step 4

Place the cubed butter in the baking dish and melt in the oven until hot and bubbly (about 8 minutes).

Step 5

Meanwhile place 3/4 cup buttermilk into a shallow bowl.

Step 6

In another shallow bowl combine the flour with 1-1/2 teaspoons garlic powder, 1 teaspoon seasoned salt and 1 teaspoon black pepper.

Step 7

Firstly coat the chicken in buttermilk (allowing excess to drip off) then coat 1 piece of chicken at a time into the flour mixture.

Step 8

Place the chicken into the hot baking dish skin side down in the pan.

Step 9

Bake (425 degrees F) for 20 minutes.

Step 10

Turn the chicken over and continue to bake for another 10 minutes more.

Step 11

Meanwhile prepare the sauce; in a bowl mix 1 cup buttermilk with the cream of mushroom soup and next 5 spices; mix in 1 cup cheddar cheese.

Step 12

Pour the sauce over and around the chicken then place back in the oven and continue to bake for another 15-20 minutes or until hot and bubbly.

Step 13

Sprinkle the top with remaining 1 cup cheddar cheese and allow to melt.

Tips


No special items needed.

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