Growing up, my mom served this homemade buttermilk chicken recipe, and it’s always been one of my favorites. Now, it’s a pleasure to made this oven baked buttermilk chicken recipe for my own family. It’s really easy to make, and once the chicken has it’s coating, it is really just a matter of turning the chicken a few times as it bakes, so it cooks evenly through. Once you add the gravy (SO DELICIOUS), be sure not to pour it on top of the chicken, so that it’ll form a crispy buttermilk chicken coating on top!
The first step is to preheat your oven to 400 degrees, and then melt your butter. I use a small saucepan on the stovetop. Next, I mix my buttermilk and cream of chicken soup. NOTE: The recipe calls for 1 cup and 1 can but my family prefers MORE gravy. So, what you see in the pictures is actually TWO CUPS of Buttermilk and TWO CANS of Cream of Chicken Soup. (I do this first, then put it in the fridge until I’m ready to use it. I want to make sure I have enough before I start pouring from the carton to coat the chicken).
Next, pour some Buttermilk in a bowl and add some salt and pepper. I omit the salt, we’re watching our salt intake, and honestly, we don’t notice the difference. Spread out some waxed paper and put some flour on it to coat the chicken with. Dip the chicken in the buttermilk bowl and coat both sides well, the move it to the waxed paper and coat both sides well with flour.
Pour the melted butter in a 9×13 pan. Place chicken breast side DOWN in the pan. Bake in the oven for 15 minutes. Remove the pan and flip the chicken over so it is breast side UP. Return to the oven for 15 minutes. Remove the pan and get the buttermilk/cream of chicken soup mixture out of the fridge and pour it all around the chicken. taking care not to get it on top, so it’ll get crispy. Return to the oven for 30 minutes. Remove from the oven and make sure the chicken is cooked through and the juices run clear. If yes, you are done!
I serve this with Green Beans, Mashed Potatoes (use the rest of the buttermilk if you have any leftover, it’s YUM), and Sprite Biscuits.
- 1 stick butter, melted
- 4 boneless, skinless chicken breasts
- 1 cup buttermilk for gravy, additional for dipping
- 1 can cream of chicken soup for gravy – see my note about doubling gravy
- Flour, for coating chicken
- Pre-heat your oven to 400 degrees
- Melt your butter – I use a small saucepan on the stovetop, pour into 9×13 pan
- Mix buttermilk and cream of chicken soup in a small bowl, and place in fridge
- Pour some buttermilk in a bowl, and dip chicken in it, fully covering
- Dip chicken in flour, fully coating
- Place chicken breast side down in buttered 9×13 pan
- Bake for 15 minutes
- Turn chicken over
- Bake for 15 minutes
- Remove Buttermilk and Cream of Chicken mix from fridge and pour around chicken
- Bake for 30 minutes
- For additional recipe notes, and step by step pictures with instructions, see full recipe at: http://whenisdinner.com/buttermilk-chicken-recipe/
These are a few items I find helpful in my own kitchen when preparing this Baked Buttermilk Chicken Recipe for my own family:
Kai FG5024 Chuboos Flour / Mixing BowlPyrex Basics 3 Quart Glass Oblong Baking Dish, Clear 8.9 Inch X 13.2 Inch – 3 QtAmazonBasics 6-Piece Dinner Plate SetHandi Foil Eco Foil Cook N Carry Medium Roaster Pan with Lid — 6 per case.Campbell’s, Condensed Cream of Chicken Soup, 10.5oz Can (Pack of 6)
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Disclosure: I would like to thank Eco-Foil for sponsoring this recipe post, and providing me with a generous supply of Eco-Foil pans!