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.


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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

Step 1 Direction Photo

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.

Step 5 Direction Photo

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.

Step 6 Direction Photo

6Dot each chicken piece with butter.

Step 7 Direction Photo

7Bake at 375 degrees for one hour uncovered.

Step 8 Direction Photo

8Enjoy!

About this Recipe

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