BUTTERMILK BAKED CHICKEN
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
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
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
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
MARINATED BAKED CHICKEN
This tender flavorful chicken is one of my mom's specialties. Soy sauce and bottled Italian dressing combine in a mouthwatering marinade that nicely complements the meat.-Cindy Kufeldt, Orlando, Florida
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a measuring cup, combine salad dressing and soy sauce. Pour 3/4 cup into a large resealable plastic bag; add chicken. Seal the bag and turn to coat; refrigerate for 4 hours or overnight, turning several times. Refrigerate remaining marinade for basting., Drain chicken discarding marinade. Place chicken, skin side up, on a rack in a roasting pan. Sprinkle with onion salt and garlic salt. Bake, uncovered, at 350° for 45-60 minutes or until a thermometer reads 170°, brushing occasionally with reserved marinade. Garnish platter with kale and apple rings if desired.
Nutrition Facts :
BUTTERMILK BAKED CHICKEN
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
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
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
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
Provided by Patrick and Gina Neely : Food Network
Time 13h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
- Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.
- Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.
- Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.
- Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.
BUTTERMILK ROAST CHICKEN DRUMSTICKS
Adapted from Nigella Lawson's recipe, these savory buttermilk roast chicken drumsticks with a touch of sticky sweet will have you begging for more.
Provided by GioiaFive
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 8h40m
Yield 6
Number Of Ingredients 12
Steps:
- Place chicken drumsticks in a large resealable freezer bag. Add buttermilk, 1/4 cup oil, maple syrup, peppercorns, salt, taco seasoning, garlic, paprika, cayenne pepper, and liquid smoke. Seal the freezer bag and squish everything in the bag until the drumsticks are coated. Marinate the drumsticks in the refrigerator, 8 hours to overnight.
- Preheat the oven to 425 degrees F (220 degrees C). Line a roasting pan with aluminum foil.
- Remove drumsticks from the marinade and shake off excess. Place drumsticks in the prepared pan and drizzle with 2 tablespoons oil. Discard the remaining marinade.
- Roast in the preheated oven until the drumsticks are well browned, about 30 minutes.
Nutrition Facts : Calories 312.1 calories, Carbohydrate 6.4 g, Cholesterol 65.6 mg, Fat 22.4 g, Fiber 0.3 g, Protein 20.6 g, SaturatedFat 4.6 g, Sodium 1096.5 mg, Sugar 4.2 g
BUTTERMILK BAKED CHICKEN WITH SPINACH SALAD
The marinade for this Buttermilk Baked Chicken with Spinach Salad gives a delicious flavor under the crunchy chicken skin. Many of the same ingredients for the marinade go into the spinach salad dressing.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 13
Steps:
- Make marinade: In a large bowl, whisk together 2 cups buttermilk, 3 tablespoons honey, garlic, 2 teaspoons coarse salt, and 1/2 teaspoon pepper. Place chicken in a resealable plastic bag (or baking dish); add marinade and seal (or cover). Refrigerate at least 2 hours or up to 1 day.
- Make salad dressing: In a jar, combine remaining 1/4 cup buttermilk, sour cream, vinegar, and 1 teaspoon honey; season generously with salt and pepper. Shake vigorously to combine. Refrigerate.
- Preheat oven to 425 degrees. In a food processor, pulse bread, oil, and Herbes de Provence until fine crumbs form; season generously with salt and pepper (you should have about 1 1/2 cups).
- Line a rimmed baking sheet with foil. Lift chicken from marinade, letting excess drip off (discard remaining marinade). Place chicken on foil, bone side down; sprinkle with breadcrumbs, patting them on lightly. Bake until crumbs are browned and chicken is cooked through, 30 to 40 minutes.
- Meanwhile, in a large bowl, combine spinach, apple, and grapes. Add dressing and toss. Serve salad with chicken.
Nutrition Facts : Calories 506 g, Fat 10 g, Fiber 3 g, Protein 57 g
SPICY BUTTERMILK BAKED CHICKEN
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
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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