Best Buttermilk Baked Chicken-Connie's

Connie Ottman

By
@cottman

I was messin' in the kitchen yesterday and came up with this crisp, extra moist baked chicken.
I used two thighs and four legs but I bet any cut of chicken would do great. It was really yummy and gone in one sitting. Broiled some asparagus and cherry tomatoes with it on the side. Yummy dinner:) Enjoy!
Prep time includes 8 hours of marinating.
Can be made without the buttermilk. Just won't be as flavorful or juicy but still good.

Rating:
★★★★★ 7 votes
Comments:
Serves:
2-3
Prep:
8 Hr 10 Min
Cook:
1 Hr
Method:
Bake

Ingredients

2
chicken thighs
4
chicken legs
1 qt
buttermilk
1/2 tsp
poultry seasoning
1 Tbsp
lawry's seasoning salt
3 Tbsp
butter, cut into pieces
pepper to taste
1 medium
shallot, chopped
2 large sections of aluminium foil

Step-By-Step

1Wash and dry chicken parts.
2Put chicken parts into a container and cover with buttermilk.
3Soak chicken parts in buttermilk in the refrigerator for 8 hours or overnight.
4Rub buttermilk off the chicken and place into a baking pan. Do not run chicken parts under the water.
5Roll each piece of aluminum foil long wise and roll into a circle. Place chicken onto coiled foil.

Sprinkle shallots, poultry seasoning, Lawrys seasoning salt and pepper over chicken.
6Dot each chicken piece with butter.
7Bake at 375 degrees for one hour uncovered.
8Enjoy!

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy