Mrs Wilkes Baked Buttermilk Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This simple and delicious chicken will knock your socks off. It's so easy and so packed with flavor, it's amazing. The tangy buttermilk gravy is the star here and you will find you and your family (or guests) licking your plates clean. Read more . Serve with mashed potatoes or rice - and with fresh green beans or fried okra. A winner through and through - I've made it countless times - and again tonight. Enjoy. (Recipe courtesy of the cookbook - Mrs. Wilkes Boardinghouse Cookbook - a great recommendation for your cookbook collection.) And - if you find yourself in Savannah, GA., seek this legendary place out - just ask the locals how to get there. Get there early as the line starts forming way before the lunch doors open. I used to make it a point to go there every time we visited Savannah. Awesome home-cooked eats...Enjoy. Ingredients:
4 to 6 boneless, skinless chicken (can use bone-in chicken breasts, but remove skin and plan for longer cooking time - see below) |
1 1/2 cups buttermilk |
1/4 cup flour |
1/2 tsp. salt |
1/4 tsp. black pepper |
1/4 cup butter (i prefer unsalted) |
1 (10 1/2 oz.) can cream of mushroom soup |
parsley, for garnish |
optional |
add 1/2 tsp. of cayenne pepper to flour dredge |
Directions:
1. Preheat oven to 425 F.
2. Dip chicken in 1/2 cup of the buttermilk, then roll chicken in a mixture of flour, salt and pepper (and optional cayenne pepper).
3. Melt butter in a 9 x 13 inch pan. (**NOTE: If I am using bone-in chicken, I add a tbsp. of olive oil for the longer baking time. It helps prevent the butter from burning and adds a nice extra flavor.)
4. Place the dredged chicken in the pan, meat-side down.
5. Bake uncovered for 30 minutes (1 hour for bone-in breasts). Turn the chicken over and bake for 15 minutes more.
6. Combine the remaining 1 cup of buttermilk and the cream of mushroom soup.
7. Pour over chicken and bake for 15 minutes more.
8. Remove the chicken, place on a platter, and garnish with parsley. Serve with pan gravy.
9. ****
10. Our Suggestion: This gravy is so delicious that we sometimes double the gravy part of the recipe to make sure we have enough gravy to go over potatoes, biscuits - or just to drink from a martini glass. Okay, maybe nix that last idea.....but you could. It's that good. Really. There's no such thing as having too much gravy. That's our motto anyway. Enjoy.
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