Baked Buttermilk Chicken Dinner Recipes

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BAKED BUTTERMILK CHICKEN DINNER



Baked Buttermilk Chicken Dinner image

Get fried-chicken flavor without the grease, with our Baked Buttermilk Chicken Dinner. With two sides included, you're all set with this buttermilk chicken recipe.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 8 servings

Number Of Ingredients 7

1 bag (16 oz.) coleslaw blend (cabbage slaw mix)
3/4 cup KRAFT Lite Zesty Italian Dressing
1 pkt. SHAKE 'N BAKE Chicken Coating Mix
1 tsp. poultry seasoning
8 small boneless skinless chicken breasts (2 lb.)
1/2 cup buttermilk
4 cups hot mashed sweet potatoes

Steps:

  • Preheat oven to 400°F. Empty coleslaw blend into medium bowl. Add dressing; toss to coat. Cover. Refrigerate until ready to serve. Place coating mix, poultry seasoning and pepper in shaker bag. Close bag; shake gently to mix.
  • Moisten chicken with buttermilk, turning to evenly coat both sides of each chicken breast. Gently shake off excess buttermilk. Add 1 or 2 pieces of chicken to shaker bag; shake until evenly coated. Place in single layer in foil-lined 15x10x1-inch baking pan. Discard bag and any remaining coating mix.
  • Bake 20 min. or until chicken is cooked through (170°F). Serve with the coleslaw and sweet potatoes.

Nutrition Facts : Calories 310, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 370 mg, Carbohydrate 50 g, Fiber 8 g, Sugar 18 g, Protein 24 g

BUTTERMILK BAKED CHICKEN



Buttermilk Baked Chicken image

I am so much the cooking show food addict on Saturday afternoon. This is a great recipe that my chicken eating family loves. This comes from the PBS show Everyday Food, which features super simple recipes.

Provided by Kitsmomma

Categories     High Protein

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

vegetable oil, for baking sheet
8 slices white bread
1 cup buttermilk
1 teaspoon hot pepper sauce
1 pinch salt
1 pinch pepper
3/4 cup parmesan cheese, grated (2 1/2 ounces)
1 teaspoon dried thyme
4 lbs chicken parts, rinsed and patted dry (preferably legs, thighs, and wings)

Steps:

  • Preheat oven to 400°. Generously rub a baking sheet with oil. In a food processor, pulse bread until it turns into coarse crumbs.
  • In a large bowl, stir together buttermilk, hot-pepper sauce, ¾ teaspoon salt, and ½ teaspoon pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.
  • Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet.
  • Bake until chicken is golden brown, about 35 minutes.
  • Leave enough space between the chicken pieces so that they crisp evenly all the way around.

Nutrition Facts : Calories 1196.7, Fat 62, SaturatedFat 19.1, Cholesterol 371.4, Sodium 1089.9, Carbohydrate 29.3, Fiber 1.3, Sugar 5.3, Protein 122.4

BAKED BUTTERMILK CHICKEN



Baked Buttermilk Chicken image

Buttermilk keeps baked chicken tender; a coating of cornflakes makes each piece as crispy as fried chicken, but with less fat.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 11

Olive-oil cooking spray
4 chicken drumsticks (about 1 pound), skins removed
2 whole boneless, skinless chicken breasts (about 1 3/4 pounds), halved
2 1/2 cups low-fat buttermilk
4 cups cornflakes, finely crushed
3/4 teaspoon Old Bay seasoning
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon cayenne pepper
Lemon wedges (optional)
Flat-leaf parsley sprig (optional)

Steps:

  • Preheat oven to 400 degrees. Generously coat a rimmed baking sheet with cooking spray; set aside. Rinse chicken, and pat dry. Transfer to a medium bowl. Pour buttermilk over chicken. Cover, and let marinate 1 hour in refrigerator.
  • Toss cornflakes, Old Bay, thyme, basil, and cayenne in a large bowl. Remove 1 piece of chicken at a time from buttermilk, letting excess drip back into bowl, and dredge in cornflake mixture.
  • Transfer pieces to oiled baking sheet; lightly coat each one with cooking spray. Bake, turning pieces halfway through, until crisp and cooked through, about 40 minutes. Transfer to a platter; garnish with lemon wedges and parsley, if desired.

Nutrition Facts : Calories 362 g, Cholesterol 119 g, Fat 5 g, Fiber 1 g, Protein 46 g, Sodium 586 g

BUTTERMILK BAKED CHICKEN



Buttermilk Baked Chicken image

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.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 425 calories, Fat 18g fat (9g saturated fat), Cholesterol 126mg cholesterol, Sodium 857mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 39g protein.

OVEN-BAKED BUTTERMILK CHICKEN



Oven-Baked Buttermilk Chicken image

Make and share this Oven-Baked Buttermilk Chicken recipe from Food.com.

Provided by Vnut-Beyond Redempt

Categories     Whole Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 6

1 envelope onion soup mix
1 cup unbleached all-purpose flour
2 large eggs
1/2 cup buttermilk (Substitution: Blend 1 1/2 t lemon juice with enough milk to equal 1/2 cup; let stand 5 minute)
3 lbs chicken, Cut into Serving Pcs*
1/4 cup margarine or 1/4 cup butter, Melted

Steps:

  • Preheat oven to 425 degrees F.
  • Combine golden onion recipe soup mix with flour; set aside.
  • Beat eggs with buttermilk.
  • Dip chicken pieces in buttermilk mixture, then flour mixture, coating well.
  • Place in large shallow baking pan, on rack, and chill 30 minutes.
  • Drizzle with butter, then bake 45 minutes or until well done.
  • NOTE:
  • This is a great recipe for picnics or just eating on the patio.

Nutrition Facts : Calories 1023.1, Fat 65.6, SaturatedFat 18, Cholesterol 349.4, Sodium 1222.4, Carbohydrate 32, Fiber 1.5, Sugar 2.1, Protein 71.5

BUTTERMILK CHICKEN



Buttermilk Chicken image

Served with slaw or potato salad, this chicken dinner will feel like an indoor picnic. Any leftover chicken will make a great school lunch.

Provided by Martha Stewart

Categories     Chicken Recipes

Time 50m

Number Of Ingredients 8

Vegetable oil, for baking sheet
8 slices white bread
1 cup buttermilk
1 teaspoon hot-pepper sauce
Salt and pepper
3/4 cup grated Parmesan cheese (2 1/2 ounces)
1 teaspoon dried thyme
4 pounds chicken parts (preferably legs, thighs, and wings), rinsed and patted dry

Steps:

  • Preheat oven to 400 degrees. Generously rub a baking sheet with oil. In a food processor, pulse bread until it turns into coarse crumbs.
  • In a large bowl, stir together buttermilk, hot-pepper sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.
  • Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet.
  • Bake until chicken is golden brown, about 35 minutes.

GARLIC BUTTERMILK ROAST CHICKEN



Garlic Buttermilk Roast Chicken image

Buttermilk roast chicken with a twist of Southern cooking. If you have time, let the chicken soak in buttermilk for an hour or overnight.

Provided by ckh

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 5

Number Of Ingredients 4

1 cup buttermilk
1 (7.6 ounce) package dry garlic potato flakes
⅓ cup grated Parmesan cheese
5 (6 ounce) pieces of chicken, skin removed

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet or a 9x13-inch baking pan, or line with aluminum foil.
  • Pour buttermilk into a shallow bowl. Combine potato flakes and Parmesan cheese in a large resealable plastic bag; shake until well mixed. Dip 1 piece of chicken in the buttermilk, then place in the plastic bag. Seal the bag and shake until chicken is coated in the potato flake mixture. Place chicken on the prepared baking sheet. Repeat with remaining chicken.
  • Bake in the preheated oven until chicken is tender and golden brown, 45 to 60 minutes.

Nutrition Facts : Calories 395.1 calories, Carbohydrate 39.6 g, Cholesterol 103.6 mg, Fat 6 g, Fiber 2.1 g, Protein 43.1 g, SaturatedFat 2.3 g, Sodium 268.7 mg, Sugar 2.4 g

SPICY BUTTERMILK BAKED CHICKEN



Spicy Buttermilk Baked Chicken image

This buttermilk baked chicken is not breaded - yum!

Provided by Rogerson

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 12h45m

Yield 4

Number Of Ingredients 8

2 cups buttermilk
2 cups Buffalo wing sauce (such as Frank's®)
2 tablespoons Dijon mustard
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon ground black pepper
4 skinless, boneless chicken breast halves
cooking spray

Steps:

  • Whisk buttermilk, Buffalo sauce, mustard, garlic, salt, and pepper together in a shallow bowl. Add chicken. Cover and marinate in the refrigerator for 12 to 24 hours.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Pour chicken and marinade into the prepared baking dish.
  • Bake in the preheated oven until juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 298.2 calories, Carbohydrate 27.8 g, Cholesterol 65.7 mg, Fat 7.5 g, Fiber 0.1 g, Protein 31 g, SaturatedFat 1.3 g, Sodium 3976.8 mg, Sugar 5.9 g

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