Buttermilk Baked Chicken : Recipe and best photos
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Are you looking for the best Buttermilk Baked Chicken recipe inspirations? you’ve come to the right place! Today we invite you to discover our collection of the best Buttermilk Baked Chicken photos and we also list the complete Buttermilk Baked Chicken recipe to prepare it easily at home.

Makes:
8 servings  

Preparation Time:
10 minutes plus marinating overnight 

Cooking Time:
50 minutes 

Ingredients :

1 can354 mLCarnation® Regular, 2% or Fat Free Evaporated Milk

1/4 cup50 mLwhite vinegar or lemon juice

8pieces of chicken with the bone (breasts, thighs, legs, wings)

2 cups500 mLRobin Hood® All Purpose Flour

salt and pepper to taste

Directions :

  1 :  Combine evaporated milk and vinegar in a large bowl. It will thicken up. Add chicken pieces and make sure the pieces are covered in the milk mixture. Cover well and marinate in the refrigerator overnight.

  2 :  Preheat oven to 400ºF (200ºC). Line a baking sheet with parchment paper.

  3 :  Place flour in a shallow dish. Remove chicken from milk mixture. Dip chicken pieces into flour, shaking off any excess. Place on prepared baking sheet. Season with salt and pepper.

  4 :  Bake in preheated oven 50 minutes or until chicken is cooked through. Turn chicken over after 30 minutes and continue baking.

Variations:

  5 :  Add 1 tbsp (15 mL) smoked paprika and ¼ tsp (1 mL) cayenne pepper to evaporated milk mixture.

  6 :  Add 2 tsp (10 mL) curry powder to evaporated milk mixture.

  7 :  Add 2 tsp (10 ml) dried oregano and 1 clove garlic, minced to evaporated milk mixture.

Tip(s)

Chicken is cooked when the internal temperature reaches 165ºF (74ºC). Using an instant read thermometer takes all the guess work away.

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