Baked Buttermilk Chicken

Baked Buttermilk Chicken

Another easy one today…The thumb is still throbbing! It’s more of a hunt and peck deal than typing right now!

Katherine requested Fried Chicken for her birthday dinner so I put the chicken in to marinate the night before. When Nelson got sick and they couldn’t come I decided to see how it would bake up instead and it turned out great! The chicken was tender and the spices made it just perfect! If you are looking for a little different way to make chicken then this is the perfect method for you!

What You’ll Need:
Chicken with the bone in
1 quart of buttermilk (Note: You need enough to cover the chicken completely. If you are making more then you might need more milk, if you’re making less then you might not need the whole quart.)
Seasoning of your choice (Note: I used Old Bay Seasoning.)

Place chicken in a container an cover with buttermilk. Place in the fridge for at least 24 hours.

Preheat oven to 400 F.

Remove chicken from buttermilk and sprinkle generously on all sides with seasoning of your choice. Place on a baking sheet and bake for about an hour or so until chicken is done through and browned on the outside. (Note: If you’re worried about it you can check the internal temperature of the chicken, but if it sticks tender with a fork it’s most likely done.)

Once chicken is done remove from oven and let sit for 5-10 minutes before serving.

Baked Buttermilk Chicken

Simple, easy and delicious!

Notes: The buttermilk makes the chicken super tender. Thyme and/or rosemary with sea salt and black pepper would be good on this too. Cajun or Creole seasoning also would be fabulous!

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