Baked Buttermilk Chicken Recipes

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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

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 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.

CHICKEN BREASTS WITH BUTTERMILK



Chicken Breasts with Buttermilk image

An added twist to the mushroom chicken recipe. The buttermilk adds a richer flavor to chicken breasts and makes a yummy gravy. Serve over rice or noodles.

Provided by JOGGINGMAMA

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 6

Number Of Ingredients 7

¼ cup salted butter, melted
1 ½ cups buttermilk, divided
¾ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
6 bone-in chicken breast halves, skinned
1 (10.5 ounce) can condensed cream of mushroom soup

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Pour melted butter into a 9x13-inch baking pan.
  • Place 1/2 cup buttermilk in a shallow bowl. Combine flour, salt, and pepper in a second shallow bowl. Dip each chicken breast in buttermilk, roll in the flour mixture, then place breast-side down in the prepared pan.
  • Bake, uncovered, in the preheated oven for 30 minutes. Turn chicken and bake for 15 more minutes.
  • Meanwhile, mix remaining buttermilk with condensed soup.
  • Pour buttermilk-soup mixture over chicken and bake until no longer pink at the bone and the juices run clear, about 15 minutes longer. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve with the pan gravy.

Nutrition Facts : Calories 488.5 calories, Carbohydrate 18.3 g, Cholesterol 149.3 mg, Fat 23 g, Fiber 0.4 g, Protein 49.4 g, SaturatedFat 9.2 g, Sodium 740.5 mg, Sugar 3.7 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

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 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     Food & Cooking     Ingredients     Meat & Poultry     Chicken

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.

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 ROAST CHICKEN



Buttermilk Roast Chicken image

Roast a chicken and you know you have a comfortable meal. Alter that a little by butterflying the chicken, a surprisingly simple task that can be carried out with a pair of kitchen scissors, and you have a quick dinner that carries with it the casual air of barbecue, without the bother. Here, buttermilk, which is usually associated with fried chicken, helps to tenderize the chicken and conveys the aromatics: you really get the full value of the rosemary, pepper and garlic. If you want to substitute maple syrup for the honey, you can. Best of all, you can leave the marinating bird in the fridge for up to two days; thus, it gets more tender and you know you have a dinner that needs no more than to be popped into the oven.

Provided by Nigella Lawson

Categories     project, main course

Time 9h30m

Yield 4 servings

Number Of Ingredients 8

1 4-pound chicken
2 cups buttermilk
1/4 cup plus 2 tablespoons vegetable oil
2 cloves garlic, lightly crushed
1 tablespoon crushed black peppercorns
1 tablespoon Maldon or other sea salt
2 tablespoons fresh rosemary leaves, roughly chopped
1 tablespoon honey

Steps:

  • Butterfly chicken by placing breast side down and using heavy-duty kitchen shears to cut along both sides of backbone. Discard backbone, turn chicken over and open it like a book. Press gently to flatten it.
  • Place chicken in a large freezer bag. Add buttermilk, 1/4 cup oil, garlic, peppercorns, salt, rosemary and honey. Seal bag securely and refrigerate overnight or up to two days.
  • Heat oven to 400 degrees. Remove chicken from marinade and place on a rack so excess can drip off. Line a roasting pan with foil and place chicken in pan. Drizzle with remaining 2 tablespoons oil. Roast for 45 minutes, then reduce heat to 325 degrees. Continue roasting until well browned and until juices run clear when chicken is pierced where leg joins thigh, about another 20 minutes.
  • Place chicken on a carving board and allow to rest for 10 minutes before cutting into serving pieces. Place a portion on each of four plates, and drizzle each serving with pan juices.

Nutrition Facts : @context http, Calories 921, UnsaturatedFat 48 grams, Carbohydrate 12 grams, Fat 69 grams, Fiber 1 gram, Protein 62 grams, SaturatedFat 15 grams, Sodium 1410 milligrams, Sugar 10 grams, TransFat 0 grams

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