Creamy Buttermilk Baked Chicken Thighs

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READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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