Buttery Baked Chicken Food

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.

BUTTER BAKED CHICKEN

Steps:

• Preheat oven to 425.
• Dip chicken in milk, then roll in seasoned flour.
• Melt butter in 9 x 13 baking dish.
• Place chicken, skin side down, in butter.
• Cook 30 minutes.
• Mix water, remaining milk and soup together.
• Turn chicken and pour soup mixture over it.
• Bake 30 minutes more.
• Remove chicken and stir gravy.

BAKED BUTTER CHICKEN

Steps:

• Heat oven to 350°F.
• Mix first 6 ingredients until blended. Pour over chicken in 13x9-inch baking dish sprayed with cooking spray; turn to evenly coat both sides of each breast. Cover.
• Bake 20 min. or until chicken is done (165ºF).
• Sprinkle with cilantro.

BUTTER CHICKEN

Steps:

• Saute onion and garlic in butter.
• Slice chicken breasts into bite sized pieces.
• Combine spices and salt and toss chicken pieces until well coated.
• Saute the chicken each side until golden brown.
• Stir in the cream and tomato paste.
• Cover pan and simmer for about 10 minutes until cooked through.
• Sprinkle with garam masala.

BUTTERY BAKED CHICKEN

Steps:

• Place flour in shallow bowl.
• Combine butter and spices.
• Coat chicken with flour; roll in butter.
• Place in greased baking dish.
• Mix crumbs with cream, and any remaining butter mixture (sometimes I have some, sometimes not).
• Pour cream around chicken.
• Bake, uncovered, at 350°F for 30 minutes, or until juices run clear.

BUTTER CHICKEN

Steps:

• Place the cashews in a small heatproof bowl. Cover with boiling water and let soak 30 minutes, then drain.
• Meanwhile, season the chicken with salt, pepper, 1 teaspoon garam masala and 1/2 teaspoon turmeric. Heat 2 tablespoons vegetable oil in a large Dutch oven over high heat. Add the chicken in a single layer and brown 3 to 4 minutes per side. Remove to a plate.
• Reduce the heat to medium high and add the remaining 2 tablespoons vegetable oil to the pot. Add the onions, season with 1/2 teaspoon salt and cook, stirring, until soft and browned, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until golden, about 2 minutes. Add the coriander, cumin, chili powder and remaining 1/2 teaspoon turmeric; cook, stirring and scraping the pot, until the spices are toasted, about 30 seconds.
• Add the tomatoes and tomato paste to the pot. Cook, stirring, until the tomatoes break down, 4 to 5 minutes. Transfer the onion-tomato mixture to a blender (reserve the pot). Add the soaked cashews and 1 1/4 cups water and puree until smooth. Pour the sauce into the reserved pot.
• Return the chicken and any juices from the plate to the pot. Reduce the heat to medium low, cover and simmer, stirring occasionally to prevent sticking, until the chicken is tender, about 40 minutes.
• Stir in the heavy cream, butter, sugar and remaining 1/2 teaspoon garam masala. Thin the curry with water, if necessary; season with salt. Serve with rice and top with cilantro.

SCHREINER'S BUTTER BAKED CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Melt butter in large frying pan. Add oil and heat.
• Dredge pieces of chicken in flour then lightly brown chicken in butter mixture, turning as needed.
• When done,transfer chicken to baking dish. Top with seasoned salt.
• In medium bowl, combine soups, onion, celery, poultry seasoning, garlic powder and water. Mix well. Pour over chicken.
• Return casserole uncovered in preheated oven until chicken is tender, 1 to 1 1/2 hours, basting with sauce occasionally.

BUTTER BAKED CHICKEN & GRAVY

Steps:

• Dip chicken breast in evaporated milk. Roll chicken mixture in flour, salt and pepper. Melt butter in large shallow baking dish. Place floured chicken in baking dish.
• Bake uncovered at 425°F for 30 minutes.
• Turn chicken over and pour mixture of soup, milk & water over chicken. Bake for another 30 to 45 minutes longer.

SO SIMPLE BUTTER BAKED CHICKEN

Steps:

• Rinse Chicken and put into a pan.
• Rub season salt,pepper and garlic salt on chicken (chicken should be well seasoned).
• Melt 1/2 stick of butter and pour all over chicken (make sure it is all over the chicken).
• Sprinkle Flour over chicken (just a little not a lot).
• Cut onions into onion ring circles and place on top and sides of chicken.
• Cut green pepper and place on top and around chicken Cover with Aluminum Foil (tightly).
• Put it into oven and bake at 325 degrees for 4 to 5 hours (depending on your oven.).

THE BEST BUTTER CHICKEN

Steps:

• For the marinade: Whisk together the yogurt, salt, ginger and garlic in a large bowl until combined. Toss the chicken in the seasoned yogurt marinade until evenly coated. Wrap tightly with plastic wrap and refrigerate at least 3 hours and up to 24. (Overnight works best.)
• For the sauce: Melt 4 tablespoons of the butter in a large Dutch oven or wide heavy pot over medium heat. Toss the fenugreek seeds, bay leaves, cardamom, cinnamon and clove in the butter and cook, stirring occasionally, until slightly darker and very fragrant, 1 to 2 minutes. Add the onions, season with 1 teaspoon salt and cook, stirring occasionally, until the onions are golden and beginning to caramelize, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, 2 to 3 minutes. Add the garam masala and chili powder and cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes, breaking them up into pieces with a spoon, and bring to a boil. Reduce to a simmer and cook uncovered, stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 30 minutes. Discard the bay leaves and cinnamon stick (but leave the other whole spices).
• Let the hot sauce cool for about 5 minutes or so, then transfer it to a blender filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. (If your blender is small, you may need to work in batches.) Add the remaining 2 tablespoons butter and the cream to the blender and puree until creamy. Pour into a clean pot and bring to a simmer. Season with salt.
• Meanwhile, arrange a rack directly under the broiler and preheat to high. Line a rimmed baking sheet with foil and set a wire rack inside.
• Arrange the chicken in a single layer on the rack. Broil until the chicken starts to brown in spots, 3 to 6 minutes per side (it will not be cooked through). Remove from the broiler. When cool enough to handle, cut the chicken into 1-inch pieces. Add the chicken to the simmering sauce, cover and cook until the chicken is cooked through, 8 to 10 minutes.
• Stir in the cilantro. Serve with rice and naan alongside.