Best 8 Buttermilk Baked Chicken Recipes

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**Buttermilk Baked Chicken: A Southern Classic with Variations for Every Taste**

Crispy on the outside, tender and juicy on the inside, buttermilk baked chicken is a Southern comfort food classic that is loved by people of all ages. The secret to this dish lies in the buttermilk marinade, which infuses the chicken with incredible flavor and keeps it moist during baking. This versatile dish can be customized to suit any taste, from classic buttermilk baked chicken to variations such as spicy buffalo chicken, cheesy ranch chicken, and tangy lemon pepper chicken. Whether you're looking for a quick and easy weeknight meal or a special-occasion dish, buttermilk baked chicken is sure to be a hit. With its simple ingredients and endless possibilities for customization, it's the perfect choice for any home cook.

Let's cook with our recipes!

BUTTERMILK BAKED CHICKEN



Buttermilk Baked Chicken image

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

1/2 cup butter, melted
2-2/3 cups buttermilk, divided
1-1/2 cups all-purpose flour
1 teaspoon garlic salt
1 teaspoon pepper
1 teaspoon Creole seasoning
8 bone-in chicken breast halves
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

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.

SPICY BUTTERMILK BAKED CHICKEN



Spicy Buttermilk Baked Chicken image

This buttermilk baked chicken is not breaded - yum!

Provided by Rogerson

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 12h45m

Yield 4

Number Of Ingredients 8

2 cups buttermilk
2 cups Buffalo wing sauce (such as Frank's®)
2 tablespoons Dijon mustard
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon ground black pepper
4 skinless, boneless chicken breast halves
cooking spray

Steps:

  • Whisk buttermilk, Buffalo sauce, mustard, garlic, salt, and pepper together in a shallow bowl. Add chicken. Cover and marinate in the refrigerator for 12 to 24 hours.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Pour chicken and marinade into the prepared baking dish.
  • Bake in the preheated oven until juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 298.2 calories, Carbohydrate 27.8 g, Cholesterol 65.7 mg, Fat 7.5 g, Fiber 0.1 g, Protein 31 g, SaturatedFat 1.3 g, Sodium 3976.8 mg, Sugar 5.9 g

BAKED BUTTERMILK MUSTARD CHICKEN THIGHS



Baked Buttermilk Mustard Chicken Thighs image

Make and share this Baked Buttermilk Mustard Chicken Thighs recipe from Food.com.

Provided by Julesong

Categories     Chicken

Time 44m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup dry breadcrumbs
2 tablespoons grated parmesan cheese
1 teaspoon dried minced onion flakes (optional)
1/2 cup buttermilk
2 tablespoons Dijon mustard
2 teaspoons honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon dried rosemary
1/4 teaspoon dried ground sage
4 chicken thighs, skinless and boneless

Steps:

  • Preheat oven to 425 degrees F.
  • Combine bread crumbs, Parmesan cheese, and dried minced onion; set aside.
  • Combine the buttermilk, Dijon, honey, salt, pepper, garlic powder, rosemary, and sage.
  • Divide mixture into two portions and set one portion aside.
  • Coat the thighs in one portion of the buttermilk mixture, then dredge in the bread crumbs; discard any used buttermilk or breadcrumbs that are left over.
  • Place thighs on a plate so that they are not overlapping and let chill in refrigerator for 20 minutes.
  • Coat a baking sheet with cooking spray and place in oven for 5 minutes to preheat the sheet; place thighs on the sheet and bake for 24 minutes, turning the pieces over after 12 minutes.
  • To serve, microwave the reserved, unused buttermilk mixture on high for about 20-30 seconds or until warmed through, and drizzle as a sauce over the chicken.

BUTTERMILK BAKED CHICKEN WITH SPINACH SALAD



Buttermilk Baked Chicken with Spinach Salad image

The marinade for this Buttermilk Baked Chicken with Spinach Salad gives a delicious flavor under the crunchy chicken skin. Many of the same ingredients for the marinade go into the spinach salad dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 40m

Number Of Ingredients 13

2 1/4 cups low-fat buttermilk
3 tablespoons plus 1 teaspoon honey
6 cloves garlic, minced
Coarse salt and ground pepper
4 bone-in chicken breast halves (10 to 12 ounces each), skin removed
2 tablespoons reduced-fat sour cream
1 tablespoon cider vinegar
3 slices white sandwich bread, torn into large pieces
2 teaspoons olive oil
3/4 teaspoon Herbes de Provence
1 bag (5 ounces) baby spinach
1 medium red apple, halved, cored, and thinly sliced
1 cup seedless red grapes, halved

Steps:

  • Make marinade: In a large bowl, whisk together 2 cups buttermilk, 3 tablespoons honey, garlic, 2 teaspoons coarse salt, and 1/2 teaspoon pepper. Place chicken in a resealable plastic bag (or baking dish); add marinade and seal (or cover). Refrigerate at least 2 hours or up to 1 day.
  • Make salad dressing: In a jar, combine remaining 1/4 cup buttermilk, sour cream, vinegar, and 1 teaspoon honey; season generously with salt and pepper. Shake vigorously to combine. Refrigerate.
  • Preheat oven to 425 degrees. In a food processor, pulse bread, oil, and Herbes de Provence until fine crumbs form; season generously with salt and pepper (you should have about 1 1/2 cups).
  • Line a rimmed baking sheet with foil. Lift chicken from marinade, letting excess drip off (discard remaining marinade). Place chicken on foil, bone side down; sprinkle with breadcrumbs, patting them on lightly. Bake until crumbs are browned and chicken is cooked through, 30 to 40 minutes.
  • Meanwhile, in a large bowl, combine spinach, apple, and grapes. Add dressing and toss. Serve salad with chicken.

Nutrition Facts : Calories 506 g, Fat 10 g, Fiber 3 g, Protein 57 g

KONA K'S HEALTHY OVEN-BAKED BUTTERMILK CHICKEN TENDERLOINS



Kona K's Healthy Oven-Baked Buttermilk Chicken Tenderloins image

A great recipe to try when you're in the mood for fried chicken, but can't afford all the calories and fat. If you're out of buttermilk, you can just substitute 1/4 C milk + 1 TSP vinegar. I like to spice this up by adding lots of hot sauce. If time allows, I would recommend soaking the chicken tenderloins in the buttermilk, garlic powder and hot sauce mixture in the refrigerator for at least 2 hours. This will make the chicken much more flavorful. (Picture: served with Kona K's Oven-Roasted Baby Potatoes Recipe #368944)

Provided by Kona K

Categories     Chicken Breast

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 10

1/4 cup buttermilk
1 teaspoon garlic powder, plus
1 teaspoon garlic powder
2 -3 teaspoons hot sauce
1/4 cup breadcrumbs
2 tablespoons flour
1 teaspoon paprika
salt & pepper
1/2 lb chicken tenderloins
2 teaspoons olive oil

Steps:

  • Preheat oven to 400 degrees.
  • Spray baking tray with non-stick cooking spray.
  • Combine buttermilk, 1 teaspoon of garlic powder and hot sauce in shallow bowl. Stir well.
  • Combine breadcrumbs, flour, paprika, salt, and pepper in another plate.
  • Dunk chicken tenderloins in buttermilk mixture, then coat well with breadcrumb mixture.
  • Spread tenderloins in single layer on baking tray.
  • Drizzle with olive oil.
  • Bake for 20-23 minutes, or until chicken is thoroughly cooked.

THE NEELYS BUTTERMILK BAKED CHICKEN



The Neelys Buttermilk Baked Chicken image

Delicious, homestyle southern chicken. Zippy, tangy, crunchy- what's not to love? I posted this recipe because I wanted the nutritional content, it came from Food Network's "Down Home with the Neelys."

Provided by mrsmeador

Categories     Chicken

Time 13h45m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups buttermilk
1/2 fresh lemon juice
1 tablespoon hot sauce
1/2 yellow onion, sliced
5 sprigs fresh thyme
3 garlic cloves, smashed
salt and black pepper
3 lbs chicken, cut into 8 pieces rinsed and patted dry
2 cups crushed corn flakes
3/4 cup grated parmesan cheese
2 teaspoons chopped fresh thyme

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.
  • Cook's Note: Remove the skin to save calories. Soaking chicken in buttermilk leaves the chicken incredibly moist with a delicious flavor.

Nutrition Facts : Calories 921.4, Fat 57.8, SaturatedFat 18.6, Cholesterol 276.6, Sodium 848.8, Carbohydrate 21, Fiber 0.7, Sugar 8.2, Protein 75.8

BEST BUTTERMILK BAKED CHICKEN-CONNIE'S



Best Buttermilk Baked Chicken-Connie's image

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

2 chicken thighs
4 chicken legs
1 qt buttermilk
1/2 tsp poultry seasoning
1 Tbsp Lawry's seasoning salt
3 Tbsp butter, cut into pieces
pepper, to taste
1 medium shallot, chopped
2 large sections of aluminum foil

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



BUTTERMILK BAKED CHICKEN image

Categories     Chicken     Bake

Number Of Ingredients 11

2 cups buttermilk
Juice of 1/2 lemon
1 tablespoon hot sauce
1/2 yellow onion, sliced
5 sprigs fresh thyme
3 cloves garlic, smashed
Kosher salt and freshly ground black pepper
1 (3 pound) chicken cut into 8 pieces, rinsed and patted dry
2 cups crushed corn flakes
3/4 cup grated Parmesan cheese
2 teaspoons chopped fresh thyme

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. Cook's Note: Remove the skin to save calories. Soaking chicken in buttermilk leaves the chicken incredibly moist with a delicious flavor.

Tips:

  • Use a whole chicken cut into 8 pieces for even cooking.
  • Pat the chicken dry before seasoning to help the seasoning adhere.
  • Season the chicken generously with salt, pepper, garlic powder, and paprika for a flavorful crust.
  • Use buttermilk to marinate the chicken for at least 30 minutes, or up to overnight, to tenderize it and add flavor.
  • Dredge the chicken in flour before frying to help it crisp up.
  • Fry the chicken in a large skillet over medium heat until golden brown and cooked through.
  • Serve the chicken hot with your favorite sides, such as mashed potatoes, green beans, or coleslaw.

Conclusion:

Buttermilk baked chicken is a delicious and easy-to-make dish that's perfect for any occasion. The buttermilk marinade helps to tenderize the chicken, while the crispy coating gives it a flavorful crust. This recipe is sure to be a hit with your family and friends!

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