Oven Baked Buttermilk Chicken

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

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 15 minutes

Servings: 4 people

Calories: 1111kcal

Ingredients

 

MetricImperial

• 1 sachet Onion Soup Mix or similar
• 1 cup Unbleached All-Purpose Flour
• 2 large eggs
• 1/2 cup buttermilk
• 3 lb Chicken Cut into Serving Pcs
• 1/4 cup Margarine or butter Melted

Instructions

• Preheat oven to 425 degrees F.
• Combine golden onion recipe soup mix with flour; set aside.
• Beat eggs with buttermilk. Dip chicken pieces in buttermilk mixture, then flour mixture, coating well.
• Place in large shallow baking pan, on rack, and chill 30 minutes.
• Drizzle with butter, then bake 45 minutes or until well done.
• 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