Buttermilk Baked Chicken Recipe

Although this Buttermilk Bake Chicken recipe uses a prepared breading mix, it is delicious and so flavorful, easy to make, and much healthier roasted in the oven instead of frying. The buttermilk marinade makes for deliciously juicy chicken. Fried chicken is one of my biggest weaknesses, but the calories from frying I do not like. Because of this, I like to oven baked my chicken. I like to serve this chicken with my Mushroom Risotto with Fresh Thyme.

This delicious Buttermilk Baked Chicken recipe and photos were shared with me by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.

Buttermilk Baked Chicken

Lemony Buttermilk Baked Chicken Recipe:
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Course: Main Course
Cuisine: American
Keyword: Lemony Buttermilk Baked Chicken Recipe
Servings: 2 servings
Ingredients
  • 2 cups buttermilk, well shaken
  • 1 tablespoon hot sauce (I like to use Chipotle Chili Lime)
  • Juice from 2 fresh lemons
  • 1 (3 pound) chicken, organic, cut into 8 pieces
  • 1 package Kraft Oven Fry Extra Crispy for Chicken*
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • Coarse salt or sea salt and freshly-ground black pepper, to taste
Instructions
  1. In a bowl, combine the buttermilk, hot sauce, and fresh lemon juice; set aside.

  2. In a 9- x 13-inch baking dish place the chicken pieces.  Pour the buttermilk mixture over the top of the chicken pieces, turn chicken pieces several times to coat with the mixture.  Cover the baking dish refrigerate at least 8 hours or overnight.  Turn the chicken pieces several times while marinating.

    Prepared lemon buttermilk chicken
  3. When ready to cook, preheat oven to 400 degrees F.  Spray a non-stick baking pan (with sides) the a non-stick spray.

  4. Remove the marinated chicken pieces from the refrigerator, remove from the buttermilk mixture, and let drain in a strainer approximately 5 minutes.

  5. In a shallow dish, place the Oven Fry Breading Mix. Mix in the garlic powder, onion powder, cayenne pepper, salt, and pepper. Coat each piece of chicken with the Oven Fry bread mixture, one by one, in the bread mixture (turning several times).  Make sure the breading adheres by pressing it into the chicken pieces with your fingers.  Place each of the breaded chicken pieces in the prepared baking pan.

  6. Bake for 25 minutes, turn the chicken pieces over and bake for an additional 25 minutes.  The chicken is done when a cooking or meat thermometer registers an internal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife).  Remove from oven and serve.

  7. Makes 2 servings.

Recipe Notes

* This bread coating mix can be found in most large grocery stores. You could substitute panko or bread crumbs, but the end result will not be the same.

 

Thermapen Internal Temperature Cooking ChartI get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking.  I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world.  I only endorse a few products, on my web site ,that I like and use regularly.

You can learn more or buy yours at: Super-Fast Thermapen Thermometer.

Sponsored Content

 

 

I tried the ButcherBox subscription and loved it! In my box I received several nice cuts of organic meat that my family enjoyed over the following weeks. Make shopping a little easier and subscribe to ButcherBox to have quality organic meat delivered directly to your door.

sponsored content

 

 

Categories:

Chicken    Dinner    Lemons    Poultry   

Comments and Reviews

Leave a Reply