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Buttermilk Baked Chicken

3 pounds. chicken, cut up or 4-6 breasts
3/4 cup buttermilk (low or fat free ok)
1 tablespoon chicken bouillon granules
1/2 teaspoon oregano
1 cup all purpose flour
1 teaspoon paprika (don?t use less)
1/4 cup margarine, melted

In a large bowl, combine buttermilk, bouillon granules and oregano; let stand 10 minutes. Stir well. Add chicken coating each piece.

Let stand 30 minutes or longer in the refrigerator. Overnight is fine, too.
Combine flour and paprika and coat each piece of chicken with flour mixture. Place in a 9 x 13 inch baking dish and drizzle with melted margarine. Bake for 1 hour at 350?F.

Tip: This could be fried rather than baked but use vegetable oil rather than margarine for frying.

NOTE: The buttermilk tenderizes the chicken. I have substituted other herbs for the oregano such as rosemary, marjoram or thyme. Each had a different flavor and all have been enjoyable.
Marty S

* Powdered buttermilk does not have to be mixed separately. I just add the powder with my flour and the water with the my other liquids and let it mix in the batter.
Nancy Rogers