Print Recipe

Buttermilk Baked Chicken



  • 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 (10-3/4 ounce) can condensed cream of mushroom soup, undiluted


  1. Pour butter into two 13-in. x 9-inch baking pans.
  2. Pour 2 cups buttermilk into a shallow bowl.
  3. In another bowl, combine the flour, garlic salt, pepper and Creole seasoning.
  4. Dip chicken in buttermilk, then coat with flour mixture. Place bone side up in prepared pans.
  5. Bake, uncovered, at 425 degrees F for 25 minutes.
  6. Turn; bake 10 minutes longer or until juices run clear.
  7. In a small saucepan, combine the soup and remaining buttermilk; cook and stir over medium heat for 5 minutes or until heated through.
  8. Serve with chicken.

Prep: 15 min | Bake: 35 min | Yield: 8 servings

* Creole Spice Seasoning substitute: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

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