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Roasting Chicken

Buttermilk Baked Chicken

By: Carnation Canada

"This chicken is delicious hot or cold. Great to make ahead and take to the cottage or on a picnic. Make the basic recipe or try some of the variations below, or just add your own favourite seasonings. You will not believe how moist your chicken will be!"

Rate/Review | Read Reviews (14)

759 Saves

Prep Time:
50 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1 (12 fluid ounce) can Regular, 2% or Fat Free Carnation® Evaporated Milk
1/4 cup white vinegar or lemon juice
8 pieces of chicken with the bone (breasts, thighs, legs, wings)
2 cups Robin Hood® All Purpose Flour
Salt and black pepper to taste

Directions

Combine Carnation 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.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Place flour in a shallow dish. Remove chicken from milk. Dip chicken pieces into flour, shaking off any excess. Place on prepared baking sheet. Season with salt and pepper.
Bake in preheated oven 50 minutes or until chicken is cooked through. Turn chicken over after 30 minutes and continue baking.

Footnotes

Variations:
Add 1 tbsp (15 mL) smoked paprika and 1/4 tsp (1 mL) cayenne pepper to Carnation Milk® mixture.
Add 2 tsp (10 mL) curry powder to Carnation Milk® mixture.
Add 2 tsp (10 mL) dried oregano and 1 clove garlic minced, to Carnation Milk® mixture.
Tips:
Chicken is cooked when the internal temperature reaches 165 degrees F (74 degrees C). Using an instant read thermometer takes all the guesswork away.