Oven Baked Buttermilk Chicken is a must have dish in my home. The buttermilk gives a mild creaminess to the chicken while the Dried soup mix gives the crunch. You can use breadcrumbs instead of the soup mix. I have served this as a main dish and side dish to great success.

Oven-Baked Buttermilk Chicken

A simple dish the results in tender moist chicken every time.

4 from 1 vote

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Course: Main Dish

Cuisine: American

Keyword: Chicken, Dairy, Eggs, Soup

Cook Time: 1 15

Total Time: 1 15

Servings: people

Calories: 1111kcal

Ingredients

1 sachet onion soup powder
1 cup All Purpose Flour
2 large eggs
1/2 cup buttermilk
3 lb chicken cut up
1/4 cup unsalted butter Melted

Instructions

Preheat oven to 425 degrees F.
Combine onion recipe soup mix with flour; set aside.
1 sachet onion soup, 1 cup All Purpose Flour
Beat eggs with buttermilk. Dip chicken pieces in buttermilk mixture, then flour mixture, coating well.
2 large eggs, 1/2 cup buttermilk, 3 lb chicken
Place in large shallow baking pan, on rack, and chill 30 minutes.
Drizzle with butter, then bake 45 minutes or until well done.
1/4 cup unsalted butter
Refrigerate chicken overnight so it’s totally cold when you’re ready to pack up your picnic stuff.

Notes

*If you don’t have buttermilk just blend 1 1/2 teaspons lemon juice with enough milk to equal 1/2 cup; let stand for about 5 minutes.

Nutrition

Oven Baked Buttermilk Chicken