Best Buttermilk Baked Chicken Connies Recipes

BUTTERMILK BAKED CHICKEN

Steps:

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

BUTTERMILK BAKED CHICKEN

Steps:

• Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
• Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.
• Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.
• Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.
• Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.

BEST BUTTERMILK BAKED CHICKEN-CONNIE'S

Steps:

• 1. Wash and dry chicken parts.
• 2. Put chicken parts into a container and cover with buttermilk.
• 3. Soak chicken parts in buttermilk in the refrigerator for 8 hours or overnight.
• 4. Roll each piece of aluminum foil longwise and roll into a circle.
• 5. Rub buttermilk off the chicken. Place into a baking pan. Do not run chicken parts under the water. Place chicken onto coiled foil.
• 6. Sprinkle shallots, poultry seasoning, Lawry's seasoning salt and pepper over chicken. Dot each chicken piece with butter.
• 7. Bake at 375 degrees for one hour uncovered.