Cooked chicken breasts is a menu item that I like to regularly include in my menu plans, but I am always looking for different ways to make it. I came across a recipe for baked buttermilk chicken and had to try it. It is similar to some recipes I have, but the buttermilk part of the recipe was different and it intrigued me. I do frequently get intrigued by recipes.
Buttermilk is the key ingredient to this dish. It really makes it so don’t try to just milk in it’s place. Don’t even try to make a substitute. It really needs to be the real deal. It is really worth it with this baked buttermilk chicken.Print
- 3/4 cup flour
- 1 1/2 tsp salt
- pepper to taste
- 6 boneless skinless chicken breasts, cut in half
- 2 1/2 cups buttermilk, divided
- 1/4 cup butter, melted
- 2 (10 3/4 oz) cans cream of chicken soup
- hot cooked rice or mashed potatoes
- Preheat oven to 375 degrees.
- In a bowl, combine together the flour, salt, and pepper.
- Add 1/2 cup of the buttermilk to a bowl.
- Pour the melted butter into a 9×13 inch baking dish.
- Dip each piece of chicken into the buttermilk. Then place each piece in the flour mixture and coat well.
- Place the coated chicken pieces into the buttered 9 x 13 pan.
- Bake at 375 degrees for 30 minutes. Flip pieces of chicken over and coo for another 15 minutes.
- In a bowl, combine the remaining 2 cups of buttermilk with the 2 cans of cream of chicken soup. Pour the mixture around the chicken and cook for 15-20 minutes until hot and bubbly. Serve over cooked rice or with mashed potatoes. Serves 6.
Recipe adapted from No Biggie.