Tangy Buttermilk Chicken

3 Comments

SERVES: 6

COOK TIME: 1 Hr 10 Min

Smooth, thick, and tangy, buttermilk makes this chicken dish a taste sensation!

What You'll Need

1 cup all-purpose flour
1/2 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon black pepper
2 cups buttermilk, divided
1/4 cup (½ stick) butter, melted
6 boneless, skinless chicken breasts halves (½ to 2 pounds total)
1 (10 ½¾-ounce) can condensed cream of chicken soup

What to Do

Preheat oven to 425 degree F. In a shallow dish, combine flour, garlic powder, salt, and pepper. Place 1/2 cup buttermilk in another shallow dish. Pour melted butter over bottom of a 9" x 13" baking dish.
Dip chicken in buttermilk then in flour mixture, coating completely. Place in baking dish and bake 30 minutes. Turn chicken and bake 15 more minutes.
In a medium bowl, combine soup and the remaining 1-1/2 cups buttermilk. Pour evenly over chicken. Bake 15 to 20 minutes, or until heated through and no pink remains in chicken.

Notes

Sprinkle with some thinly sliced scallions just before serving to really make this dish really come alive.

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denalocher

May 15, 2012

I've made this recipe many times, and it's one of my husbands favorites. It's better to me if legs and thighs are used. So yummy!

ktswear

Mar 28, 2011

Tried this recipe and there needs to be a couple of changes to make this come out right. Instead of trying to brown the chicken in the oven, do it on the stove in a skillet. After cooking about 7 minutes per side, remove the chicken to the pan, then sautee fresh mushrooms in the same skillet the chicken was browned in. Add the soup mixture to the mushrooms in the skillet and pour over the chicken. Bake until chicken is done through, about 15 minutes. Trying to brown in the oven caused all the breading to stick to the pan. You might also want to add extra buttermilk to the soup mixture if you want extra gravy.