Best Baked Chicken Recipe with Buttermilk

Baking is one of the most exciting ways of cooking chicken. Baked chicken produces a versatile taste that can only be achieved when the meat is cooked in an oven. It also gives you a lot of possibilities and experimentation when it comes to ingredients.

Baked chicken recipes are relatively easy. It is a good choice to pick when preparing dinner and if you have little time in your hands. Some of the best-baked chicken recipes require quite a lot of ingredients, although the simple ones will only need ingredients that are easily accessible in a local grocery shop.

Baked chicken is also one of the best choices when you are on a healthy diet. Chicken meat has always been regarded as a steady component of a well-balanced diet.

When baking a chicken, it is important to have a meat thermometer in order to measure the internal temperature of the meat. It is important to know the internal temperature of the meat since most chicken cuts have different thicknesses and sizes. The ideal internal temperature of chick is about 1600F. This final temperature gives out a well-cooked chicken that is juicy and tender.


    6 skinless and boneless chicken breasts

    2 cups buttermilk

    2 tablespoons non-fat dry milk

    10 tablespoons butter

    1 teaspoon salt

    ¾ cup of flour

    ¼ teaspoon pepper


Preparing this dish takes quite a long time, while the actual cooking time takes less than an hour. In a large bowl, put the chicken breasts along with the buttermilk and make sure that they are properly mixed. Cover the bowl and put it in the refrigerator for 24 hours.

In a separate bowl, mix the pepper, salt, flour, and dry milk powder. Make sure that the ingredients are properly mixed before adding 4 tablespoons of butter. Cover the mixture and put it in the refrigerator.


Preheat the oven at 4250F. For this, you will need a jellyroll pan and a non-stick cooking spray. Take the chicken mixture and drain the buttermilk. Next is to coat the chicken breasts with the other mixture of flour, pepper, and the rest of the ingredients. Let the chicken breasts dry for about 20 to 30 minutes.

Put 6 tablespoons of butter in a pan and melt it for 4 to 5 minutes. Once the butter is properly melted, put the chicken breasts in the melted butter and put the pan into the oven. Flip the chicken after 10 minutes and continue to bake for 10 more minutes or until the desired consistency is achieved.

Using the thermometer, check the internal temperature of the chicken. The chicken should be done when the internal meat temperature reaches 1600F. Serve.


If you are in a hurry, you can marinate the chicken breasts with the buttermilk for at least an hour only. However, it is highly recommended to leave the mixture in the fridge for 24 hours since the longer it sits the tastier and juicier it gets.


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