Wednesday, March 16, 2011

What's to Eat? Wednesday - Buttermilk Baked Chicken

This is a very easy go to recipe. There is no picture because the one I took did not do this dinner justice. I really have to figure out a better way to take pictures of food. Try it out, you won't be disappointed. Don't skimp on the's a very important touch.

Buttermilk Baked Chicken


1/4 cup butter

4 bone-in chicken breasts, skinned
½ teaspoon salt
½ teaspoon pepper
1½ cup buttermilk, divided
¾ cup all purpose flour
1 can cream of mushroom soup
Garnish: Lemon wedges

Melt butter in a lightly greased 13x9 baking dish at 425°.

Sprinkle chicken with salt and pepper. Dip chicken in ½ cup buttermilk and dredge in flour. Arrange chicken, breast side down in baking dish.

Bake at 425° for 25 minutes. Turn chicken and bake for 10 more minutes. Stir together 1 cup buttermilk and soup; pour over chicken and bake 10 more minutes shielding with aluminum foil to prevent excessive browning if necessary. Spoon sauce from pan over chicken and squeeze lemon over top.

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My Thoughts - Uninterrupted by Laura Sager is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License. Permissions beyond the scope of this license may be available at

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