Buttermilk Baked Chicken Food

BAKED BUTTERMILK CHICKEN DINNER

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.

BUTTERMILK ROAST CHICKEN

Steps:

• Butterfly chicken by placing breast side down and using heavy-duty kitchen shears to cut along both sides of backbone. Discard backbone, turn chicken over and open it like a book. Press gently to flatten it.
• Place chicken in a large freezer bag. Add buttermilk, 1/4 cup oil, garlic, peppercorns, salt, rosemary and honey. Seal bag securely and refrigerate overnight or up to two days.
• Heat oven to 400 degrees. Remove chicken from marinade and place on a rack so excess can drip off. Line a roasting pan with foil and place chicken in pan. Drizzle with remaining 2 tablespoons oil. Roast for 45 minutes, then reduce heat to 325 degrees. Continue roasting until well browned and until juices run clear when chicken is pierced where leg joins thigh, about another 20 minutes.
• Place chicken on a carving board and allow to rest for 10 minutes before cutting into serving pieces. Place a portion on each of four plates, and drizzle each serving with pan juices.

HOW TO MAKE BUTTERMILK CHICKEN TENDERS

Steps:

• Place chicken breasts in between 2 pieces of plastic wrap and pound to even thickness of about about 1/2″. Then cut into strips of about an inch thick. Place in a bowl with buttermilk and let sit in refrigerator for about an hour.
• In a large bowl, combine flour, season salt, paprika and parsley flakes. In another bowl, beat two eggs.
• In a deep frying pan, heat oil to about 350 degrees F (medium heat for about 5 minutes).
• Remove chicken strips from buttermilk, dredge in flour mix, the eggs, then back through flour. Set aside on a paper plate until complete.
• Carefully place coated chicken into pan with hot oil. Fry for about 3-4 minutes, then flip pieces over for another 3 minutes or until golden brown. Internal temp should be 165 degrees F on an instant read thermometer.
• Carefully remove chicken from oil and drain on paper towels.

BUTTERMILK BAKED CHICKEN

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.

BUTTERMILK CHICKEN

Steps:

• Preheat oven to 400 degrees. 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, 3/4 teaspoon salt, and 1/2 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.

CHEF JOHN'S BUTTERMILK FRIED CHICKEN

Steps:

• Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
• Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
• Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
• Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
• Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
• Turn chicken pieces and cook for another 10-15 minutes.
• Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.

OVEN BAKED BUTTERMILK FRIED CHICKEN

Steps:

• Preheat oven to 400 degrees.
• In a medium sized bowl mix together buttermilk, 1 tablespoon paprika, 2 teaspoons cayenne, 1 tablespoon garlic powder and 1 tablespoon of salt.
• Add chicken to the buttermilk mixture. Mix to make sure the buttermilk is coating all of the chicken. Cover and refrigerate for at least one hour.
• In a casserole dish mix together whole wheat flour, 1 tablespoon paprika, 2 teaspoons cayenne, 1 tablespoon garlic powder and 1 tablespoon of salt.
• Remove the chicken from the buttermilk, draining any excess. Coat the chicken with the whole-wheat flour, making sure the chicken is completely covered.
• Place on a wire rack on top of a baking sheet. Spray the rack with cooking spray thoroughly. Put the chicken on the rack and generously drizzle with the olive oil.
• Bake the chicken for 15 minutes at 400 degrees, then turn the oven down to 300 degrees and bake it for another 10 minutes. Remove and serve.

BUTTERMILK BAKED CHICKEN

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.

BAKED BUTTERMILK CHICKEN

Steps:

• Preheat oven to 400 degrees. Generously coat a rimmed baking sheet with cooking spray; set aside. Rinse chicken, and pat dry. Transfer to a medium bowl. Pour buttermilk over chicken. Cover, and let marinate 1 hour in refrigerator.
• Toss cornflakes, Old Bay, thyme, basil, and cayenne in a large bowl. Remove 1 piece of chicken at a time from buttermilk, letting excess drip back into bowl, and dredge in cornflake mixture.
• Transfer pieces to oiled baking sheet; lightly coat each one with cooking spray. Bake, turning pieces halfway through, until crisp and cooked through, about 40 minutes. Transfer to a platter; garnish with lemon wedges and parsley, if desired.

BUTTERMILK FRIED CHICKEN

Steps:

• Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, 1 hour.
• Heat 1 inch of vegetable oil in a large deep skillet over medium-high heat until a deep-fry thermometer registers 360.
• Mix the flour, paprika, 1/4 teaspoon pepper and the garlic powder in a shallow bowl. Remove the dark meat from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour, place in the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed). Drain on paper towels.
• Reheat the oil to 360 degrees F. Repeat with the chicken breasts and wings, frying for about 15 minutes. Serve hot or at room temperature.

BAKED BUTTERMILK CHICKEN

Steps:

• Preheat oven to 425F.
• Melt butter in a 9x13 inch pan.
• Place ½ cup of the buttermilk onto a shallow dish, set aside the rest.
• In another shallow dish, mix together the flour, salt and two kinds of pepper.
• Dip chicken in the buttermilk and then dredge the chicken into the flour mixture.
• Place the dredged chicken in the prepared pan.
• Bake uncovered for 30 minutes.
• Turn the chicken over and bake for 15 minutes more.
• Combine the remaining 1 cup of buttermilk and the cream of mushroom soup.
• Pour over chicken and bake for an additional 15 minutes.
• Transfer the chicken onto a serving platter and garnish with parsley.
• Stir the gravy up real well and then transfer to a gravy boat or other serving dish.
• Serve topped with the pan gravy and a side of mashed potatoes or rice.

OVEN-BAKED BUTTERMILK CHICKEN

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.

SPICY BUTTERMILK BAKED CHICKEN TENDERLOINS

Steps:

• Whisk the buttermilk, hot sauce, paprika, 1/2 tsp salt, 1/2 tsp pepper, and 1/4 tsp cayenne pepper together in a resealable container. Add the chicken tenderloins and marinate for at least 2 hours.
• Preheat oven to 400F.
• Transfer the chicken tenderloins from the marinade to a baking sheet with a wire rack.** Discard the remaining marinade.
• Mix the remaining 1/2 tsp of salt and pepper with the remaining 1/4 tsp of cayenne pepper to sprinkle on top of the tenderloins.
• Bake for 15-18 minutes or until the chicken tenderloins reach an internal temperature of 165F. Remove from the oven and let the chicken rest for at least 5 minutes before serving.

BUTTERMILK FRIED CHICKEN TENDERS

Steps:

• To marinate the chicken: In a large sealable bag, combine the chicken tenders with the remaining marinade ingredients. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate for at least 4 hours or up to 24 hours.
• To make the breading: In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika. Whisk until well blended, then add the buttermilk and stir with a fork until the mixture is evenly clumpy.
• Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's a messy job: use one hand to remove the wet tenders from the bag and the other to toss in the breading.) Set breaded tenders on the prepared baking sheet.
• To fry the chicken: Line another baking sheet with a few layers of paper towels and set next to the stove. Add oil to a large, high-sided pot until the level reaches about ¾-inch. Heat over medium-high heat until oil is shimmering (about 350°). (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more. Set the cooked tenders on the paper towel-lined baking sheet to drain. Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). Serve hot.
• Note: I find that it's hard to tell how golden the chicken is when it's immersed in the oil. It may only look lightly golden, but it's actually a perfect fried chicken golden brown. If you're unsure, simply pull a tender out of the oil and rest it on the paper towels to see the true color.
• Note: Nutritional information was calculated assuming that approximately ¼ cup of the oil is absorbed into the chicken tenders when frying.
• Freezer-Friendly Instructions: The cooked chicken tenders can be frozen for up to 3 months. To reheat, put the frozen tenders on a wire rack on top of a rimmed baking sheet and warm in a 350°F (175°C) oven until heated through and crisp, about 25 minutes, flipping halfway through.

OUR FAMOUSLY POPULAR ASIAN BUTTERMILK CHICKEN

Steps:

• Marinate chicken. In a bowl, mix chicken cubes, ½ tbsp salt, and 1 tbsp white pepper, 1 tbsp vinegar until evenly coated. Set aside to marinate for an hour. After marinating, crack an egg into the chicken mixture and mix well.
• Mix flour together. In separate bowl, combine ¼ cup corn flour with ¼ cup rice flour. Dip the marinated chicken pieces into the flour mixture until coated and dust off any excess flour. | To save time and add flavor, you can marinate the chicken one day in advance
• Fry the chicken. Place a deep pan over high heat and heat up enough oil to fry the chicken. Fry the chicken pieces for 3 to 4 minutes until cooked through and is golden brown on all sides.
• Fry butter, garlic and chili padi. In a separate pan on medium-high heat, fry 1 tbsp unsalted butter, chopped garlic and chopped chili padi for 1 minute until fragrant. | You can adjust the spiciness level of this dish by adding or removing the amount of chili padi, or just chop chili padi into smaller pieces
• Make buttermilk sauce and cook chicken. Add curry leaves and fry until fragrant before adding 1 cup of evaporated milk and ¼ cup condensed milk. Season to taste with salt and white pepper. Mix 1 tbsp cornstarch with 1 tbsp water in a cup before pouring it into the pan. Stir well until the buttermilk sauce thickens. When the buttermilk sauce thickens, remove the pan from the heat and add the crispy fried chicken. Mix thoroughly so that the chicken is well coated with the savoury sauce.

32 BEST WAYS TO USE BUTTERMILK

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a buttermilk dish in 30 minutes or less!

TRULY CRISPY BUTTERMILK OVEN FRIED CHICKEN

Steps:

• Marinate: Whisk together all ingredients for the marinade (except for the chicken) in a large bowl. Add the chicken pieces, making sure they're all well coated. Cover and place in the fridge for one hour up to overnight. (If your'e short on time, simply place all the ingredients in a zip-loc bag and massage the chicken for a few minutes. Let it sit in the fridge for 10 minutes before using.)
• Prep the pan and oven:Preheat the oven to 410°F (210°C). While the oven is preheating, place a dark, rimmed roasting or baking pan in the oven to heat up (more info in the post).
• Mix the dry coating:Place all ingredients for the dry coating in a large bowl. Mix well.
• Mix the wet coating: To a separate bowl, add the eggs and 2/3 cup buttermilk. Whisk very well.
• Coat the chicken pieces: Shake off any excess marinade. Dredge the chicken through the flour mix, shaking off any excess. Dip in the egg mix, making sure the chicken is evenly covered. Dredge through the flour mix once more, making sure the chicken is evenly covered, shaking off any excess.
• Bake the chicken:
• Place butter and chicken on pan: Carefully remove the hot pan from the oven, using oven gloves. Melt the butter on it, then place the chicken pieces on top without overcrowding the pan.
• Bake: Bake for 10-12 minutes, carefully flip and bake for another 5-10 minutes (depending on how thick your chicken pieces are). Finish by broiling for a few minutes, until golden and crispy.
• Serve: The chicken will feel soft right as it comes out of the oven. Let it sit for 2 minutes before serving, it will crisp up. Don't let it sit for a long period of time before you eat it, or it will start turning soggy.

BUTTERMILK BAKED CHICKEN

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.

BAKED CHICKEN LEGS

Steps:

• In a resealable plastic bag, place chicken, 2 cups buttermilk, garlic, 3 teaspoons salt, black pepper, lemon zest, and thyme. Refrigerate 4 hours or overnight.
• Preheat oven to 375. Line a rimmed sheet pan with aluminum foil; top with a wire rack. Spray with cooking spray. Remove chicken from marinade; discard marinade. Pat chicken dry; place on rack, and spray with cooking spray.
• Bake for 30 minutes. Meanwhile, stir together melted butter, remaining 2 tablespoons buttermilk, honey, ½ teaspoon salt, and cayenne pepper. Remove chicken from oven. Brush tops of drumsticks with butter mixture. Turn drumsticks, brush with butter mixture. Return to oven; bake 15 minutes more.
• To serve, squeeze lemon over drumsticks. Garnish with thyme, and serve with remaining butter mixture.

SOUTHERN-STYLE BUTTERMILK FRIED CHICKEN

Steps:

• Whisk together buttermilk, mustard, salt and pepper, and cayenne in a bowl, and pour into a resealable plastic bag. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 8 hours.
• When you are ready to cook the chicken, combine the flour, baking powder, garlic powder, and onion powder in the other plastic bag. Shake to mix thoroughly. Transfer one marinated chicken piece at a time into the dry ingredient bag, and shake well to ensure complete coverage. After all chicken pieces are coated, repeat the process by dipping them in the buttermilk marinade and shaking in the dry coating again.
• Heat oil in a large frying pan over medium-high heat, making sure not to burn the oil. When oil is hot, fry chicken in batches until golden brown and juices run clear, turning chicken to brown evenly.

BEST BUTTERMILK BAKED CHICKEN-CONNIE'S

Steps:

• 1. Wash and dry chicken parts.
• 2. Put chicken parts into a container and cover with buttermilk.
• 3. Soak chicken parts in buttermilk in the refrigerator for 8 hours or overnight.
• 4. Roll each piece of aluminum foil longwise and roll into a circle.
• 5. Rub buttermilk off the chicken. Place into a baking pan. Do not run chicken parts under the water. Place chicken onto coiled foil.
• 6. Sprinkle shallots, poultry seasoning, Lawry's seasoning salt and pepper over chicken. Dot each chicken piece with butter.
• 7. Bake at 375 degrees for one hour uncovered.

BUTTERMILK BAKED CHICKEN

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 CHICKEN

Steps:

• Flatten the garlic cloves with the end of a rolling pin, the side of a knife, or in a pestle and mortar. (If you chop or fully crush the garlic it could burn when the chicken is baked.) Put in a large bowl and add the buttermilk.
• Roughly chop the leaves from half the parsley, if using, and return the rest to the fridge.
• Stir the chopped parsley, rosemary, sugar, salt and pepper into the buttermilk. Add the chicken and turn to coat in the marinade. Cover the bowl and leave in the fridge for at least 8 hours, or overnight.
• Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with foil and place a rack on top. Take the chicken out of the marinade, gently shaking off excess buttermilk and garlic. Place on the rack, with the thighs skin-side up. Discard the marinade.
• Roast the chicken for 35-40 minutes, or until lightly browned in places and cooked through. The chicken is cooked when the juices run clear when pierced with a skewer in the thickest part. Chop the remaining parsley leaves and sprinkle over the chicken just before serving. Eat hot or cold with salad and baked potatoes, boiled new potatoes or chips.

SOUTHWEST BUTTERMILK BAKED CHICKEN

Steps:

• Preheat oven to 400 degrees F. In a small bowl, combine cumin, paprika, chili powder, oregano, garlic powder and onion powder; season with salt and pepper, to taste. Season chicken thighs with spice mixture, rubbing in thoroughly on all sides. Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Remove from heat and stir in buttermilk. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Serve chicken immediately, garnished with cilantro, if desired.