Creamy Buttermilk Baked Chicken Thighs
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!
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INGREDIENTS
Nutrition- 6tablespoons cubed cold butter
- 6
- 3⁄4cup buttermilk
- 3⁄4
- 1teaspoon garlic powder
- 1⁄4 - 1⁄2teaspoon fresh ground black pepper
- 1⁄4teaspoon seasoning salt
- 1⁄2
SAUCE
- 1cup buttermilk
- 1(10 1/2 ounce) can cream of mushroom soup, untiluted
- 1
- 1⁄2teaspoon season salt
- 1teaspoon onion powder
- 1⁄4
- 1
- 3⁄4cup shredded cheddar cheese
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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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