Buttermilk Chicken
Recipe: #177
September 15, 2011
Categories: Chicken, Sunday Dinner, Oven Bake, High Protein, No Eggs, Bone-in Pieces, Chicken Dinner, more
"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"
Ingredients
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- 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.