BUTTERMILK BAKED CHICKEN
This moist and tender Buttermilk Baked Chicken is not only quick and easy to make for family dinner, but it is the perfect new comfort food.
Provided by Krissy Allori
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Set each breast in between two layers of plastic wrap and flatten to 3/4 inch thickness by using a mallet or rolling pin. Soak chicken in buttermilk for at least 30 minutes.
- In a shallow dish, combine remaining ingredients. Shake excess buttermilk off each piece of chicken and coat in the bread mixture.
- Lay in a single layer on a baking sheet and bake in preheated 400 degree F oven for about 20 minutes or until the internal temperature reaches 165 degrees F.
Nutrition Facts : Calories 457 kcal, Carbohydrate 15 g, Protein 61 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 168 mg, Sodium 837 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
BAKED BUTTERMILK CHICKEN DINNER
Get fried-chicken flavor without the grease, with our Baked Buttermilk Chicken Dinner. With two sides included, you're all set with this buttermilk chicken recipe.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Empty coleslaw blend into medium bowl. Add dressing; toss to coat. Cover. Refrigerate until ready to serve. Place coating mix, poultry seasoning and pepper in shaker bag. Close bag; shake gently to mix.
- Moisten chicken with buttermilk, turning to evenly coat both sides of each chicken breast. Gently shake off excess buttermilk. Add 1 or 2 pieces of chicken to shaker bag; shake until evenly coated. Place in single layer in foil-lined 15x10x1-inch baking pan. Discard bag and any remaining coating mix.
- Bake 20 min. or until chicken is cooked through (170°F). Serve with the coleslaw and sweet potatoes.
Nutrition Facts : Calories 310, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 370 mg, Carbohydrate 50 g, Fiber 8 g, Sugar 18 g, Protein 24 g
BUTTERMILK BAKED CHICKEN
Provided by Patrick and Gina Neely : Food Network
Time 13h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
- Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.
- Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.
- Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.
- Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.
BUTTERMILK BAKED CHICKEN
I am so much the cooking show food addict on Saturday afternoon. This is a great recipe that my chicken eating family loves. This comes from the PBS show Everyday Food, which features super simple recipes.
Provided by Kitsmomma
Categories High Protein
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Generously rub a baking sheet with oil. In a food processor, pulse bread until it turns into coarse crumbs.
- In a large bowl, stir together buttermilk, hot-pepper sauce, ¾ teaspoon salt, and ½ teaspoon pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.
- Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet.
- Bake until chicken is golden brown, about 35 minutes.
- Leave enough space between the chicken pieces so that they crisp evenly all the way around.
Nutrition Facts : Calories 1196.7, Fat 62, SaturatedFat 19.1, Cholesterol 371.4, Sodium 1089.9, Carbohydrate 29.3, Fiber 1.3, Sugar 5.3, Protein 122.4
BUTTERMILK BAKED CHICKEN
This tops the list of family requests for dinner. The chicken is moist, flavorful and nicely browned. I alternate using bone-in chicken breasts or skinned and boned breasts.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Pour butter into two 13-in. x 9-in. baking pans. Pour 2 cups buttermilk into a shallow bowl. In another bowl, combine the flour, garlic salt, pepper and Creole seasoning. Dip chicken in buttermilk, then coat with flour mixture. Place bone side up in prepared pans. , Bake, uncovered, at 425° for 25 minutes. Turn; bake 10 minutes longer or until juices run clear. In a small saucepan, combine the soup and remaining buttermilk; cook and stir over medium heat for 5 minutes or until heated through. Serve with chicken.
Nutrition Facts : Calories 425 calories, Fat 18g fat (9g saturated fat), Cholesterol 126mg cholesterol, Sodium 857mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 39g protein.
CRISPY OVEN BAKED BUTTERMILK CHICKEN TENDERS
These are the best oven baked Buttermilk Chicken Tenders that are juicy and tender inside with a crispy crust outside. This recipe is so easy to make and is a great healthy alternative to classic fried chicken.
Provided by Veronika's Kitchen
Categories Appetizer Dinner lunch Snack
Time 1h
Number Of Ingredients 11
Steps:
- In a mixing bowl, add 1 cup buttermilk, ½ tsp paprika, ½ tsp garlic powder, ¼ tsp cayenne pepper, and whisk well. Add 2 pounds chicken tenders and submerge them into the mixture. Cover the bowl and refrigerate for at least one hour or overnight.
- When ready to cook, preheat the oven to 375°F. Place a wire rack on a baking sheet and spray or brush it with oil. Set aside.
- In a baking sheet, add 1 ½ cups breadcrumbs, and 2 tbsp melted butter, and stir together. Add ½ cup grated Parmesan cheese and stir again.
- Transfer it to the oven and toast for about 10-15 minutes, or until it's golden color. Then take it out of the oven and let cool off.
- Take the marinated chicken out of the refrigerator.
- Prepare 3 dishes. 1st with all-purpose flour, 2nd with whisked eggs, 3rd with toasted breadcrumbs mixture.
- First, take one chicken tender from the marinade and shake off the excess liquid. Dredge it first into the flour on both sides, then whisked eggs, then breadcrumb mixture.
- Place on the baking sheet with wire rack. Repeat the same process with the rest of the chicken.
- Bake at 375°F for about 20 minutes or until the internal temperature of the meat is 165°F.
Nutrition Facts : Calories 477 kcal, Carbohydrate 39 g, Protein 45 g, Fat 14 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 172 mg, Sodium 1194 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 6 g, ServingSize 1 serving
OVEN-BAKED BUTTERMILK CHICKEN
Make and share this Oven-Baked Buttermilk Chicken recipe from Food.com.
Provided by Vnut-Beyond Redempt
Categories Whole Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- 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.
- NOTE:
- This is a great recipe for picnics or just eating on the patio.
Nutrition Facts : Calories 1023.1, Fat 65.6, SaturatedFat 18, Cholesterol 349.4, Sodium 1222.4, Carbohydrate 32, Fiber 1.5, Sugar 2.1, Protein 71.5
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- 1) Place the chicken and buttermilk in a large zip lock bag and coat well. Place in the fridge to sit for at least 4 hours or up to overnight.
- 3) In a shallow bowl combine the flour, garlic powder, salt, and pepper. Beat the eggs in a separate shallow bowl and set aside. Add the cornflake crumbs and the parmesan onto a third shallow bowl. Line up the three bowls creating an assembly line. First the flour mixture, then the eggs, then the cornflakes.
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