Best Buttermilk Baked Chicken-Connie's

7
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

How to Make Best Buttermilk Baked Chicken-Connie's

Step-by-Step

  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. Rub buttermilk off the chicken and place into a baking pan. Do not run chicken parts under the water.
  5. Roll 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.
  6. Dot each chicken piece with butter.
  7. Bake at 375 degrees for one hour uncovered.
  8. Enjoy!

Printable Recipe Card

About Best Buttermilk Baked Chicken-Connie's

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



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