Creamy Buttermilk Baked Chicken Thighs

Submitted by Kittencalrecipezazz

"I have also made this using 4 large bone-in chicken breasts both will work fine for this recipe, if desired you may add in a can of very well drained sliced mushrooms to the sauce, use only buttermilk for this regular milk will not produce the same flavor ---serve with with cooked rice, this is very good!"

 

• Ready In: 1hr 5mins
• Ingredients: 16
• Serves: 4

ingredients

• 6 tablespoons cubed cold butter
• 6 bone-in chicken thighs (or you may use as many that will fit into the baking dish)
• 3⁄4 cup buttermilk
• 3⁄4 cup all-purpose flour
• 1 teaspoon garlic powder
• 1⁄4 - 1⁄2 teaspoon fresh ground black pepper
• 1⁄4 teaspoon seasoning salt
• 1⁄2 cup shredded cheddar cheese (can use more)

• SAUCE

• 1 cup buttermilk
• 1 (10 1/2 ounce) can cream of mushroom soup, untiluted
• 1 teaspoon garlic powder (can use less)
• 1⁄2 teaspoon season salt
• 1 teaspoon onion powder
• 1⁄4 teaspoon fresh ground black pepper (or to taste)
• 1 pinch cayenne, pepper (or adjust to suit heat level)
• 3⁄4 cup shredded cheddar cheese

directions

1. Set oven to 425 degrees F.
2. Set oven rack to lowest position.
3. Spray an 11 x 7 or a 13 x 9-inch baking dish with cooking spray.
4. Place the cubed butter in the baking dish and melt in the oven until hot and bubbly (about 8 minutes).
5. Meanwhile place 3/4 cup buttermilk into a shallow bowl.
6. In another shallow bowl combine the flour with 1 teaspoon garlic powder, black pepper and 1/4 teaspoon seasoned salt.
7. Firstly coat the chicken in buttermilk (allowing excess to drip off) then coat 1 pieces of chicken at a time into the flour mixture.
8. Place the chicken into the hot baking dish skin side down in the pan.
9. Bake (425 degrees F) for 20 minutes.
10. Turn the chicken over and continue to bake for another 10 minutes more.
11. 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.
12. 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.
13. Sprinkle the top with remaining 1/2 cup (or more) cheddar cheese and allow to melt.

Reviews

[seal angel]

Made this with mashed potatoes and green beans. It was ok. Not a big fan off all the cheese in it. And all the grease in the pan kinda turned me off to it. Just looks really unhealthy!!!! Sorry! Not to mention the calorie count.

 

[kusinera]

Kit you have another winner here, this is another one of my favorite chicken recipes, didn't change a thing, the sauce is so delicious, thank Kitty.

 

[Chef Crystal Cooks]

I used low sodium soup, and followed the easy to follow directions. I did leave out the cayenne because my granddaughter was here and I was afraid she would turn her nose up if she tasted it at all. The chicken was nice and moist and real tasty, and we loved it with the sauce. You can bet this will be made often!!! Thanks Kitten!