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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!"

Rating: This weblink has been rated 10 times with an average star rating of 4.0 Read Reviews (9)

Rate/Review | 382 people have saved this

Prep Time:
50 Min
Ready In:
50 Min

Servings  (Help)

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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

  1. 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.
  2. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  3. 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.
  4. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 272 | Total Fat: 7.8g | Cholesterol: 61mg

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reviews custom versions people who saved this

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 2, 2009 by Megs 
Everyone from the hubby, the 3 year old to the 10 month baby couldn't get enough of this... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2009 by ericsachs 
All and all the chicken was pretty good but all the flavor came from the crust on the outside.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 21, 2009 by Annie 
I used regular carnation evaporated milk and lemon juice. I added lemon zest as well and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 11, 2009 by ChefAl 
I tried the basic recipe, and it was not bad, but a little light on flavour. I might try this... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 6, 2009 by Canakat 
I always love recipes that call for over-night marinading and this one is no different. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 8, 2010 by ashleylovestocook 
I made this recipe as a base , as i thought this recipe in its entirety seems a little bland.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 1, 2010 by Robin 
This was a nice substitute for real fried chicken. It was pretty good given how easy it was... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 18, 2010 by flathead fred 
Very good, I think I'm going to fry the chicken using the same marinade, but excellant baked,... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 3, 2009 by Kate 
I followed the recipe exactly but the buttermilk coating wouldn't stay onwhen it was baked.... MORE

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