Best 4 Best Buttermilk Baked Chicken Connies Recipes
Are you craving a delectable, crispy, and juicy buttermilk baked chicken recipe that's bursting with flavor? Look no further! Our curated collection of buttermilk baked chicken recipes has something for every taste bud. From Connie's Best Buttermilk Baked Chicken, a classic Southern dish passed down through generations, to our succulent Buttermilk Herb Chicken, infused with a delightful blend of herbs and spices, our recipes offer a symphony of flavors that will tantalize your taste buds. Dive into the tangy goodness of our Buttermilk Lemon Chicken, where the zesty kick of lemon elevates the chicken to new heights. And for a healthier twist, try our Air Fryer Buttermilk Chicken, which delivers a crispy, golden-brown exterior while maintaining the tender and juicy interior of the chicken. Each recipe is carefully crafted with detailed instructions, ensuring that even novice cooks can achieve restaurant-quality buttermilk baked chicken at home. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your family and friends asking for seconds.
Check out the recipes below so you can choose the best recipe for yourself!
BEST BUTTERMILK BAKED CHICKEN-CONNIE'S
Marinating in buttermilk overnight helps to make the chicken extremely tender and juicy. It's a great basic baked chicken recipe. Simple seasoning adds just the right amount of flavor. Dotting the chicken with butter helps the skin get nice and crisp in the baking process. After marinating, you basically just put the chicken in...
Provided by Connie Ottman
Categories Chicken
Time 9h10m
Number Of Ingredients 9
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.
CHICKEN BREASTS WITH BUTTERMILK
An added twist to the mushroom chicken recipe. The buttermilk adds a richer flavor to chicken breasts and makes a yummy gravy. Serve over rice or noodles.
Provided by JOGGINGMAMA
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Pour melted butter into a 9x13-inch baking pan.
- Place 1/2 cup buttermilk in a shallow bowl. Combine flour, salt, and pepper in a second shallow bowl. Dip each chicken breast in buttermilk, roll in the flour mixture, then place breast-side down in the prepared pan.
- Bake, uncovered, in the preheated oven for 30 minutes. Turn chicken and bake for 15 more minutes.
- Meanwhile, mix remaining buttermilk with condensed soup.
- Pour buttermilk-soup mixture over chicken and bake until no longer pink at the bone and the juices run clear, about 15 minutes longer. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve with the pan gravy.
Nutrition Facts : Calories 488.5 calories, Carbohydrate 18.3 g, Cholesterol 149.3 mg, Fat 23 g, Fiber 0.4 g, Protein 49.4 g, SaturatedFat 9.2 g, Sodium 740.5 mg, Sugar 3.7 g
BUTTERMILK-BRINED ROAST CHICKEN
This recipe, adapted from Samin Nosrat's "Salt Fat Acid Heat," is inspired by the Southern grandma method of marinating chicken overnight in buttermilk before frying it. You're roasting here, but the buttermilk and salt still work like a brine, tenderizing the meat on multiple levels to yield an unbelievably juicy chicken. As an added bonus, the sugars in the buttermilk will caramelize, contributing to an exquisitely browned skin. Be sure to leave 24 hours for marinating the chicken. While the beauty of roast chicken is that you can serve it anytime, anywhere, try serving it alongside panzanella, which plays the role of starch, salad and sauce.
Provided by Samin Nosrat
Categories dinner, poultry, main course
Time 13h45m
Yield 4 servings
Number Of Ingredients 3
Steps:
- The day before you want to cook the chicken, remove the wingtips by cutting through the first wing joint with poultry shears or a sharp knife. Reserve for stock. Season chicken generously with salt and let it sit for 30 minutes.
- Stir 2 tablespoons kosher salt or 4 teaspoons fine sea salt into the buttermilk to dissolve. Place the chicken in a gallon-size resealable plastic bag and pour in the buttermilk. (If the chicken won't fit in a gallon-size bag, double up 2 plastic produce bags to prevent leaks and tie the bag with twine.)
- Seal the bag, squish the buttermilk all around the chicken, place on a rimmed plate, and refrigerate for 12 to 24 hours. If you're so inclined, you can turn the bag periodically so every part of the chicken gets marinated, but that's not essential.
- Pull the chicken from the fridge an hour before you plan to cook it. Heat the oven to 425 degrees with a rack set in the center position.
- Remove the chicken from the plastic bag and scrape off as much buttermilk as you can without being obsessive. Tightly tie together the legs with a piece of butcher's twine. Place the chicken in a 10-inch cast-iron skillet or a shallow roasting pan.
- Slide the pan all the way to the back of the oven on the center rack. Rotate the pan so that the legs are pointing toward the rear left corner and the breast is pointing toward the center of the oven. (The back corners tend to be the hottest spots in the oven, so this orientation protects the breast from overcooking before the legs are done.) Pretty quickly you should hear the chicken sizzling.
- After about 20 minutes, when the chicken starts to brown, reduce the heat to 400 degrees and continue roasting for 10 minutes.
- Move the pan so the legs are facing the rear right corner of the oven. Continue cooking for another 30 minutes or so, until the chicken is brown all over and the juices run clear when you insert a knife down to the bone between the leg and the thigh. If the skin is getting too brown before it is cooked through, use a foil tent. Remove it to a platter and let it rest for 10 minutes before carving and serving.
Nutrition Facts : @context http, Calories 671, UnsaturatedFat 28 grams, Carbohydrate 6 grams, Fat 45 grams, Protein 58 grams, SaturatedFat 13 grams, Sodium 1274 milligrams, Sugar 6 grams, TransFat 0 grams
CHEF JOHN'S BUTTERMILK FRIED CHICKEN
I love the tangy tenderization that the buttermilk provides. After the buttermilk soak, dredge the chicken pieces in seasoned flour, and fry them in hot oil until crisp and cooked.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 6h45m
Yield 4
Number Of Ingredients 19
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.
Nutrition Facts : Calories 1261.6 calories, Carbohydrate 55.7 g, Cholesterol 179 mg, Fat 85 g, Fiber 2.5 g, Protein 66 g, SaturatedFat 15.6 g, Sodium 1443.2 mg, Sugar 6.3 g
Tips:
- Use high-quality buttermilk. Fresh, high-quality buttermilk will give your chicken the best flavor. If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Marinate the chicken for at least 30 minutes. This will allow the buttermilk to penetrate the chicken and tenderize it. You can marinate the chicken for up to 24 hours, but 30 minutes is the minimum amount of time needed to get good results.
- Use a good quality baking dish. A heavy-duty baking dish will help to evenly distribute the heat and prevent the chicken from burning. A 9x13 inch baking dish is a good size for this recipe.
- Preheat your oven to the correct temperature. The oven temperature should be 350 degrees Fahrenheit (175 degrees Celsius). If the oven is too hot, the chicken will cook too quickly and dry out. If the oven is too cool, the chicken will not cook through properly.
- Bake the chicken for the correct amount of time. The baking time will vary depending on the size and thickness of the chicken breasts. Chicken breasts that are 1 inch thick will typically take about 25-30 minutes to cook through. Chicken breasts that are thicker will take longer to cook.
- Let the chicken rest before serving. Once the chicken is cooked through, remove it from the oven and let it rest for 5-10 minutes before serving. This will allow the juices to redistribute throughout the chicken, making it more tender and flavorful.
Conclusion:
Buttermilk baked chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The buttermilk marinade tenderizes the chicken and gives it a slightly tangy flavor. The chicken is then baked in the oven until it is golden brown and cooked through. Buttermilk baked chicken can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or a simple salad.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
