Tangy Buttermilk Chicken
- SERVES
- 6
- COOK TIME
- 1 Hr 10 Min
Smooth, thick, and tangy, buttermilk makes this chicken dish a taste sensation!
What You'll Need
- 1 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cup buttermilk, divided
- 1/4 cup (½ stick) butter, melted
- 6 boneless, skinless chicken breasts halves (½ to 2 pounds total)
- 1 (10 ½¾-ounce) can condensed cream of chicken soup
What to Do
- Preheat oven to 425 degree F. In a shallow dish, combine flour, garlic powder, salt, and pepper. Place 1/2 cup buttermilk in another shallow dish. Pour melted butter over bottom of a 9" x 13" baking dish.
- Dip chicken in buttermilk then in flour mixture, coating completely. Place in baking dish and bake 30 minutes. Turn chicken and bake 15 more minutes.
- In a medium bowl, combine soup and the remaining 1-1/2 cups buttermilk. Pour evenly over chicken. Bake 15 to 20 minutes, or until heated through and no pink remains in chicken.
Notes
Sprinkle with some thinly sliced scallions just before serving to really make this dish really come alive.