Buttermilk Baked Chicken

Submitted by seesko

"From Southern Living Magazine."

 

• Ready In: 45mins
• Ingredients: 8
• Serves: 4

ingredients

• 1⁄4 cup butter or 1/4 cup margarine
• 4 bone-in skinless chicken breast halves
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1 1⁄2 cups buttermilk, divided*
• 3⁄4 cup all-purpose flour
• 1 (10 1/2 ounce) can cream of mushroom soup, undiluted*
• hot cooked rice

directions

1. Melt butter in a lightly greased 13- x 9-inch baking dish in a 425° oven.
2. Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk, and dredge in flour. Arrange chicken, breast side down, in dish.
3. Bake at 425° for 25 minutes. Turn chicken, and bake 10 more minutes. Stir together remaining 1 cup buttermilk and soup; pour over chicken, and bake 10 more minutes, shielding with aluminum foil to prevent excessive browning, if necessary. Serve over rice.

Reviews

[ButterandJam]

Had Buttermilk baked chicken at a local Mennonite restaurant and wanted to see if I could make it at home. Tried this one & we enjoyed it very much. Have made it twice now. Thanks for posting!

 

[LilPinkieJ]

Very very good. I used boneless skinless chicken thighs in place of the breasts. The meat always seems to come out of the oven much more juicy. The buttermilk really added something great to this dish. It really could not be easier. I also used cream of chicken soup to appease the picky DD who refuses to even look at mushroom anything. Very good and will be making again. Made and Reviewed for Bevy Tag - Thanks! :)