Oven-Baked Buttermilk Chicken

  • Prep Time: 0 mins
  • Total Time: 1 hrs 15 mins
  • Servings: 4
  • Ingredients

  • 1envelopeonion soup mix
  • 1cupunbleached all-purpose flour
  • 2largeeggs
  • 1/2 cupbuttermilk( Substitution:Blend 1 1/2 t lemon juice with enough milk to equal 1/2 cup; let stand 5 minute)
  • 3lbschicken, Cut into Serving Pcs*
  • 1/4 cup margarine or 1/4 cupbutter, Melted
  • Directions

  • Preheat oven to 425 degrees F.
  • Combine golden onion recipe soup mix with flour; set aside.
  • Beat eggs with buttermilk.
  • Dip chicken pieces in buttermilk mixture, then flour mixture, coating well.
  • Place in large shallow baking pan, on rack, and chill 30 minutes.
  • Drizzle with butter, then bake 45 minutes or until well done.
  • NOTE:
  • This is a great recipe for picnics or just eating on the patio.
  • Reviews

  • “This was OK but didn’t work as well as I’d hoped. Used homemade onion soup mix (Recipe #186221) and the bits burned which gave it a wierd flavor. Maybe another seasoning would work better? Thanks for sharing the recipe!”

  • “Wow, what an awesome recipe.I loved it.Great flavor, quick and easy to make and it even tastes like fried chicken.We enjoyed it hot, then the next day, I had the leftovers cold, even better.I will be making this again often.Thank you so very much for sharing your great recipe. :)”

  • “OMG!! Where did you come up with this recipe?? It’s the BEST chicken recipe I have ever tried. I am very picky with the recipes on RZ as I have super high standards on what I consider tasty, and this one is AMAZING. I am so glad I found this and I make it so often that I don’t even need to look at the recipe anymore!”

  • “LOVED IT! I didn’t have time to let it sit either so the flour was still dry half way through so I used my oil spray to moisten it up… looked and tasted just like fried chicken without all the grease. DH stood over the pan and ate it.It never made it to a plate!!”

  • “DH & I really enjoyed the flavor of the coating – the chicken was very tender & crunchy.”

  • “This was really very good!One of my sons, who doesn’t eat much, had 2 pieces and commented repeatedly about how good it was.Definitely a keeper!Only 2 things I did different – I got started late so didn’t have time to chill the chicken (which I’ll do next time) and I forgot to put on the butter until it was almost done cooking.I agree with Ducky on the pans – even with silpats it took forever to clean them off!”

  • “I used Millie’s recipe for Recipe #24952 in place of the onion soup mix, and cut down on the salt a little.We loved this oven version to fried chicken.I used boneless skinless chicken breasts and wings.The peanut gallery informed me we will be having them again soon, and to be honest, I can’t wait!”

  • “My husband and I love this chicken (he requests it quite a bit)!I made it for lunch at his mom’s house and his brother told her she needed to take some cooking lessons from me – oops.:) I make it with bone-in thighs and it’s just wonderful!”

  • “Nice and crispy! Chicken breast was moist. Love crunching on the bits. Used tom yam powder instead of onion soup mix and replaced buttermilk with lemon and milk.”

  • “Very nice flavor and simple to prepare.I think that there is a bit too much flour in the breading.Be sure to get the melted butter over all the breading so that it browns properly.A piece of advice: the pan is a real pain to clean so use a well-sprayed dish or foil line the pan.”

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