Baked Buttermilk Chicken
Total time
Author: Ashley
Serves: 4-5
- 4-5 boneless, skinless chicken breasts
- 1½ cups buttermilk
- ¼ cup all-purpose flour
- ¼ cup unsalted butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon cayenne pepper
- 1 (10 ounce) can cream of mushroom soup
- 1 tablespoon dried parsley, for garnish (or use fresh)
- 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.
Recipe by Wishes and Dishes at https://wishesndishes.com/baked-buttermilk-chicken/
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