Buttermilk Baked Chicken

Chef mariajane's Note:

This Chicken is delicious hot or cold. Great to make ahead and take to the cottage or on a picnic. Make the basic recipe or try some of the variations or just add your own favorite seasonings. You will not believe how moist your chicken will be!

• Total Time: 50 mins
• Prep Time: 0 mins
• Cook Time: 50 mins

Ingredients:

Servings: 8

• 1 (370 ml) can Carnation Evaporated Milk (regular, 2%, or fat-free)
• ¼ cup white vinegar or ¼ cup olemon juice
• 8 pieces chicken , with the bone (breasts, thighs, legs, wings0)
• 2 cups all-purpose flour
• salt and pepper

Directions:

1. Combine Carnation milk and vinegar in a large bowl. It will thicken. Add chicken pieces and make sure the pieces are covered in the milk mixture. Cover and marinate in the refrigerator overnight.
2. Preheat oven to 400°F Line a baking sheet with parchment paper.
3. Place flour in a shallow dish. Remove chicken from milk. Dip chicken pieces in flour, shaking off any excess. Place on prepared baking sheet. Season with salt and pepper.
4. Bake in preheated oven 50 minutes or until chicken is cooked through. Turn chicken over after 30 minutes and continue baking.
5. VARIATIONS:
6. Add 1 tablespoons smoked paprika and 1/4 teaspoons cayenne pepper to Carnation milk mixture.
7. Add 2 tsp.curry powder to Carnation Milk mixture.
8. Add 2 teaspoons dried oregano and 1 clove garlic minced to Carnation Milk mixture.