Baked Buttermilk Chicken
Juicy baked chicken infused with buttermilk, paprika, tarragon, and garlic, perfect for comforting dinners or casual gatherings with bold, savory flavors.
Ingredients
Instructions
- Preheat oven to 325°F (163°C).
- Combine buttermilk, chopped onion, paprika, tarragon, garlic powder, and black pepper in a 13 x 9-inch baking dish.
- Add chicken parts with skin removed to the dish and turn each piece several times to coat.
- Bake, turning chicken twice, until cooked through, about 45 minutes.
Tips & Substitutions
For a flavorful twist, try adding a tablespoon of hot sauce to the buttermilk mixture. If you don't have buttermilk, you can substitute it with a mixture of regular milk and vinegar or lemon juice. Ensure the chicken is well-coated for maximum flavor, and consider marinating it for a few hours for even better results.
Serving Suggestions
Serve the baked buttermilk chicken alongside roasted vegetables or a fresh salad for a balanced meal. It pairs beautifully with St. Louie Potatoes for a hearty side dish. For a complete dinner, consider adding a light Curry Tomato Bisque to start your meal.
Storage & Reheating
Store any leftover baked buttermilk chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. This helps retain its moisture and crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Buttermilk Chicken contains roughly 144 calories, with 8g protein, 25g carbohydrates, and 4g fat. It is an excellent source of dietary fiber (29% of the Daily Value) and iron (20% of the Daily Value), and a good source of protein and calcium. It also contributes 8g of dietary fiber toward your daily target.
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 skin-on chicken for this recipe?
Yes, you can use skin-on chicken parts if you prefer. Just be aware that the skin will add extra fat and calories. You may need to adjust the cooking time to ensure the chicken is thoroughly cooked.
What can I substitute for dried tarragon?
If you don't have dried tarragon, you can substitute it with dried basil or thyme. While these herbs have different flavors, they will still complement the dish nicely.
How do I know when the chicken is done cooking?
The chicken is done when its internal temperature reaches 165°F (74°C). You can use a meat thermometer to check this. Additionally, the juices should run clear, and the meat should no longer be pink.
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).