Creamy Buttermilk Baked Chicken Thighs Recipes

BUTTERMILK BAKED CHICKEN

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.

BAKED BUTTERMILK MUSTARD CHICKEN THIGHS

Steps:

• Preheat oven to 425 degrees F.
• Combine bread crumbs, Parmesan cheese, and dried minced onion; set aside.
• Combine the buttermilk, Dijon, honey, salt, pepper, garlic powder, rosemary, and sage.
• Divide mixture into two portions and set one portion aside.
• Coat the thighs in one portion of the buttermilk mixture, then dredge in the bread crumbs; discard any used buttermilk or breadcrumbs that are left over.
• Place thighs on a plate so that they are not overlapping and let chill in refrigerator for 20 minutes.
• Coat a baking sheet with cooking spray and place in oven for 5 minutes to preheat the sheet; place thighs on the sheet and bake for 24 minutes, turning the pieces over after 12 minutes.
• To serve, microwave the reserved, unused buttermilk mixture on high for about 20-30 seconds or until warmed through, and drizzle as a sauce over the chicken.

SOUTHWEST BUTTERMILK BAKED CHICKEN THIGHS

Steps:

• Preheat oven to 350 degrees F. Place chicken thighs into a 9x13 inch baking dish. Place cumin, paprika, garlic salt, salt and pepper into a small bowl. Mix to combine then sprinkle over tops of chicken thighs. Pour buttermilk over top, cover baking dish loosely with tin foil and bake for 1 hour. Remove and let rest for 10 minutes before serving. Serve with your favorite roasted vegetables and salad if desired.

CREAMY BUTTERMILK BAKED CHICKEN THIGHS

Steps:

• Set oven to 425 degrees F.
• Set oven rack to lowest position.
• Spray an 11 x 7 or a 13 x 9-inch baking dish with cooking spray.
• Place the cubed butter in the baking dish and melt in the oven until hot and bubbly (about 8 minutes).
• Meanwhile place 3/4 cup buttermilk into a shallow bowl.
• In another shallow bowl combine the flour with 1 teaspoon garlic powder, black pepper and 1/4 teaspoon seasoned salt.
• Firstly coat the chicken in buttermilk (allowing excess to drip off) then coat 1 pieces of chicken at a time into the flour mixture.
• Place the chicken into the hot baking dish skin side down in the pan.
• Bake (425 degrees F) for 20 minutes.
• Turn the chicken over and continue to bake for another 10 minutes more.
• Meanwhile for the sauce; in a bowl mix 1 cup buttermilk with the cream of mushroom soup 1/2 teaspoon seasoned salt, 1 teaspoon garlic powder, onion powder, black pepper and cayenne pepper until smooth, then mix in 3/4 cup cheddar cheese.
• Pour 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.
• Sprinkle the top with remaining 1/2 cup (or more) cheddar cheese and allow to melt.

BUTTERMILK BRINED CHICKEN THIGHS

Steps:

• Add the chicken, buttermilk, 2 sprigs of rosemary, 1 teaspoon salt and 1/2 teaspoon pepper to a large resealable plastic bag. Let marinate, refrigerated, for 4 hours or up to overnight.
• Preheat the oven to 425 degrees F.
• Add the potatoes, 2 tablespoons chopped rosemary, 2 teaspoons salt, 1 teaspoon pepper and 2 tablespoons olive oil to a large bowl. Toss together until everything is coated. Pour onto a rimmed baking sheet and spread in an even layer. Reserve the bowl. Bake for 40 minutes.
• Add the broccoli to the same bowl. Add 2 tablespoons olive oil, 1/2 teaspoon salt and a little lemon zest. The Add broccoli to the baking sheet with the potatoes and toss to combine. Return to the oven and cook until tender, about 20 minutes.
• Meanwhile, heat a large cast-iron skillet over medium-high heat. Add the remaining 2 tablespoons olive oil. Remove the chicken thighs from the marinade one by one, shaking the remaining buttermilk off lightly, and add to the skillet. Cook until the thighs are slightly charred, 6 to 7 minutes. Flip and cook on the other side until fully cooked, another 6 to 7 minutes. Serve the chicken with a side of potatoes and broccoli. Garnish with fresh rosemary and lemon juice.

CREAMY BAKED CHICKEN

Steps:

• Place chicken in a greased 13-in. x 9-in. baking dish. In a large bowl, combine the soups, sour cream, water, chives, salt and pepper; spoon over chicken. Sprinkle with paprika. , Bake, uncovered, at 350° for 1 hour or until chicken juices run clear.

BUTTERMILK BAKED CHICKEN

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.