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Buttermilk Baked Chicken

Last post 04-09-2008 3:57 PM by Obermiller. 5 replies.
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  • 02-29-2008 10:43 AM

    Buttermilk Baked Chicken

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    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.

    View this recipe now

  • 02-29-2008 5:13 PM In reply to

    • J t
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    Re: Buttermilk Baked Chicken

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    I do not use white flour. Is there another coating I could use instead that is not made with flour? Would coconut flour work?

  • 02-29-2008 5:28 PM In reply to

    Re: Buttermilk Baked Chicken

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    to J t

    I assume a gluten issue. Try corn flour, with maybe a little corn meal. This recipe has very definite "Southern" roots, so the corn may be a little more appropriate. Coconut flour may make it too sweet. Just my 4 cents worth (adjusted for inflation).

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  • 03-04-2008 12:07 AM In reply to

    • egk
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    • Joined on 01-21-2008
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    Re: Buttermilk Baked Chicken

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    I made this recipe for dinner tonight & it was delicious! The creole seasoning is suttle and there was enough sauce to serve over rice.

    EGK

  • 03-22-2008 10:28 PM In reply to

    • makih
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    Re: Buttermilk Baked Chicken

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    I was very disappointed in this receipe I follwed directions but the coating all came off chicken

  • 04-09-2008 3:57 PM In reply to

    Re: Buttermilk Baked Chicken

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    Not much of a cook but it worked well! Alot less work than actual fried chicken and very tasty. I also tried the powder buttermilk but I think next time I will use the liquid, less messy and I will find actual creole seasoning just for curiousity sake. Thanks for sharing! SAO
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