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Oven Baked Buttermilk Chicken

Oven Baked Buttermilk Chicken
Written by Kate thecook

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

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



  • 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.


*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.


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