best buttermilk baked chicken-connie's
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. It can be made without the buttermilk. It just won't be as flavorful or juicy but still good.
Blue Ribbon Recipe
Marinating in buttermilk overnight helps to make the chicken extremely tender and juicy. It's a great basic baked chicken recipe. Simple seasoning adds just the right amount of flavor. Dotting the chicken with butter helps the skin get nice and crisp in the baking process. After marinating, you basically just put the chicken in the oven which makes this an easy weeknight meal.
Ingredients
- 2 - chicken thighs
- 4 - chicken legs
- 1 quart buttermilk
- 1/2 teaspoon poultry seasoning
- 1 tablespoon Lawry's seasoning salt
- 3 tablespoons butter, cut into pieces
- - pepper, to taste
- 1 medium shallot, chopped
- 2 large sections of aluminum foil
How To Make best buttermilk baked chicken-connie's
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Step 1Wash and dry chicken parts. -
Step 2Put chicken parts into a container and cover with buttermilk.
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Step 3Soak chicken parts in buttermilk in the refrigerator for 8 hours or overnight.
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Step 4Roll each piece of aluminum foil longwise and roll into a circle.
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Step 5Rub buttermilk off the chicken. Place into a baking pan. Do not run chicken parts under the water. Place chicken onto coiled foil.
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Step 6Sprinkle shallots, poultry seasoning, Lawry's seasoning salt and pepper over chicken. Dot each chicken piece with butter.
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Step 7Bake at 375 degrees for one hour uncovered.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
