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.
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Servings: 4 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
Calories: 1111kcal | Carbohydrates: 45g | Protein: 101g | Fat: 55g | Saturated Fat: 14g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 21g | Cholesterol: 297mg | Sodium: 1521mg | Potassium: 803mg | Fiber: 2g | Sugar: 3g