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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
hour
hour
15
minutes
minutes
Total Time:
1
hour
hour
15
minutes
minutes
Servings:
4
people
Calories:
1111
kcal
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Ingredients
Metric
Imperial
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:
1111
kcal
|
Carbohydrates:
45
g
|
Protein:
101
g
|
Fat:
55
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
14
g
|
Monounsaturated Fat:
21
g
|
Cholesterol:
297
mg
|
Sodium:
1521
mg
|
Potassium:
803
mg
|
Fiber:
2
g
|
Sugar:
3
g