Buttermilk Baked Chicken
Buttermilk Baked Chicken features tender, crispy chicken coated in crushed cereal and seasoned with herbs, baked to golden perfection—perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Melt butter and crushed garlic clove in a 9 x 13-inch pan.
- Dip chicken pieces in buttermilk, then coat in crushed Rice Krispies cereal.
- Place coated chicken pieces in the prepared pan.
- Sprinkle thyme, paprika, and salt over the chicken.
- Cover the pan and bake at 350°F for 1 hour.
- Turn the chicken pieces after 1 hour.
- Uncover and bake for an additional 20 minutes until golden and cooked through.
Tips & Substitutions
For a flavorful twist, consider marinating the chicken in buttermilk with additional spices overnight. You can substitute the Rice Krispies with crushed cornflakes or breadcrumbs for a different texture. If you prefer a gluten-free option, use gluten-free breadcrumbs or cereal instead. Ensure the butter is melted before adding the garlic to enhance its aroma and flavor.
Serving Suggestions
Serve this buttermilk baked chicken with a side of roasted vegetables or a fresh green salad for a balanced meal. It pairs beautifully with Vegetables In Sour Cream for added flavor. You can also serve it alongside mashed potatoes or coleslaw for a classic American dinner experience. Don't forget a drizzle of honey for a sweet finish!
Storage & Reheating
Store any leftover buttermilk baked 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 for about 15-20 minutes, or until warmed through. This helps to retain its crispy texture instead of using a microwave, which can make the coating soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Baked Chicken contains roughly 677 calories, with 4g protein, 26g carbohydrates, and 65g fat. It is an excellent source of vitamin A (73% of the Daily Value), dietary fiber (32% of the Daily Value), and iron (32% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1821mg per serving (79% of the Daily Value).
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 skinless chicken for this recipe?
Yes, you can use skinless chicken pieces, but keep in mind that the skin helps retain moisture and adds flavor. If opting for skinless, consider marinating the chicken longer in buttermilk to enhance tenderness and flavor.
What can I substitute for buttermilk?
If you don't have buttermilk, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes to curdle before using it in the recipe.
Can I freeze the baked chicken?
Yes, you can freeze the baked chicken. Allow it to cool completely, then place it in an airtight container or freezer bag. It can be frozen for up to 2 months. To reheat, thaw in the refrigerator overnight and then reheat in the oven as directed for leftovers.
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).