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Buttermilk Chicken

Created by KittenCal on September 15, 2011

6 tablespoons butter (cold, cubed)
8 chicken thighs (bone-in, or you may use as many that will fit into the baking dish)
3/4 cup buttermilk
3/4 cup all-purpose flour
1 1/2 teaspoons garlic powder,
1 teaspoon fresh ground black pepper
1 teaspoon seasoning salt
SAUCE

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.