Colleen's Buttermilk Chicken

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 06/12/21
oven buttermilk chicken
Diana Rattray
Prep: 10 mins
Cook: 60 mins
Total: 70 mins
Servings: 4 servings
Nutrition Facts (per serving)
477 Calories
20g Fat
27g Carbs
45g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 477
% Daily Value*
Total Fat 20g 25%
Saturated Fat 10g 49%
Cholesterol 140mg 47%
Sodium 832mg 36%
Total Carbohydrate 27g 10%
Dietary Fiber 1g 3%
Total Sugars 7g
Protein 45g
Vitamin C 1mg 5%
Calcium 190mg 15%
Iron 2mg 14%
Potassium 563mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Thanks to Colleen for sharing this flavorful recipe for buttermilk chicken. The dish is quick and easy to prepare and bake and it makes a great family meal.

Split chicken breasts (bone-in) were used in the pictured recipe, and they were seared in a few tablespoons of vegetable oil first. If you are using boneless chicken breasts, reduce the baking time to about 30 to 45 minutes total depending on the size of the chicken breasts. Or use chicken thighs in the recipe.

To avoid overcooking, check the chicken with a reliable instant read food thermometer. The minimum safe temperature for chicken is 165 F.

See Also
Crispy Oven Fried Chicken Thighs or Legs
Simple Oven Fried Chicken Breasts with Garlic

Ingredients

  • 4 bone-in or boneless chicken breasts

  • 1 1/2 cups buttermilk, divided

  • 3/4 cup all-purpose flour

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 1/4 cup unsalted butter

  • 1 (10 3/4-ounce) can condensed cream of mushroom soup

Steps to Make It

  1. Heat the oven to 425 F. 

  2. Put the butter in a 9-by-13-by-2-inch baking pan and place it in the oven until the butter has melted.

  3. Pour 1/2 cup of the buttermilk in a shallow bowl.

  4. In a wide, shallow bowl, combine the flour, salt, and pepper.

  5. Dip chicken into the buttermilk and then roll it in the flour mixture to coat thoroughly. Arrange the chicken in the baking pan (if using bone-in chicken with skin, arrange skin-side up).

  6. Bake the chicken at 425 F uncovered for 30 minutes. Turn and bake for 15 minutes longer. Turn the chicken pieces again and reduce the heat to 375 F.

  7. In a bowl, combine the remaining 1 cup of buttermilk and the condensed cream of mushroom soup and pour over chicken. Bake 15 minutes longer.

  8. Arrange the cooked chicken on a platter. Stir the sauce mixture in the pan and spoon over the chicken.

Tips

  • For crispy skin, bone-in chicken with skin may be briefly fried before baking. Heat about 4 tablespoons of vegetable oil over medium-high heat. Add the chicken, skin-side down, and cook for about 5 to 7 minutes, turning to brown all sides. Place the chicken in the baking pan skin-side up and continue with the recipe.

 

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