Audrey'S Buttermilk Chicken
Juicy baked chicken breasts coated in a flavorful buttermilk and flour mixture, topped with creamy mushroom soup, perfect for hearty family dinners or comfort food cravings.
Ingredients
Instructions
- Preheat oven to 400°F.
- Dip each chicken breast in 1/2 cup buttermilk, then roll in a mixture of flour and pepper.
- Put 1/4 cup oil in a baking dish and heat in the oven for a minute.
- Place the coated chicken breasts in the hot oil, breast side down.
- Bake uncovered for 30 minutes.
- Turn the chicken and bake for an additional 15 minutes.
- Turn the chicken again and pour the mushroom soup mixed with 1 cup buttermilk over the chicken.
- Bake for another 15 minutes until cooked through.
Tips & Substitutions
For extra flavor, marinate the chicken breasts in buttermilk overnight. You can substitute the cream of mushroom soup with cream of chicken or a homemade white sauce for a different taste. If you prefer a crunchier coating, consider adding breadcrumbs to the flour mixture. This dish pairs well with sides like mashed potatoes or steamed vegetables, making it a great option for family dinners or gatherings.
Serving Suggestions
Serve Audrey's Buttermilk Chicken with a side of buttery mashed potatoes and steamed green beans for a classic meal. A fresh garden salad can also add a refreshing contrast to the richness of the dish. For a twist, try pairing it with the stuffing from Stuffing And Chicken Casserole for a heartier option.
Storage & Reheating
Store any leftover buttermilk chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in an oven preheated to 350°F for about 15-20 minutes, or until warmed through. This will help maintain the chicken's crispy texture while ensuring it is heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Audrey'S Buttermilk Chicken contains roughly 892 calories, with 16g protein, 56g carbohydrates, and 67g fat. It is an excellent source of protein (33% of the Daily Value), and a good source of iron and calcium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless chicken thighs instead of breasts?
Yes, boneless chicken thighs can be used in this recipe. They will add moisture and flavor, but be sure to adjust the cooking time as they may take slightly longer to cook through. Check for an internal temperature of 165°F to ensure they are fully cooked.
How can I make this recipe gluten-free?
To make Audrey's Buttermilk Chicken gluten-free, substitute the plain flour with a gluten-free all-purpose flour blend. Make sure to check that the cream of mushroom soup is also gluten-free, or use a homemade version made with gluten-free ingredients.
Can I freeze the leftovers?
Yes, you can freeze leftovers of this buttermilk chicken. Ensure it is cooled completely before placing it in a freezer-safe container. It can be stored for up to 2 months. To reheat, thaw in the refrigerator overnight and follow the reheating instructions to maintain its flavor and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).