Buttermilk Baked Chicken + Cooking Conversions Chart
Dear Friends,
Where does the time go? July is flying by, and back-to-school shopping is advertised everywhere. I used to love back-to-school shopping trips to Amarillo, where I could get all the latest and greatest gear and check all the supplies off the list! All these years later, I still get excited about new office supplies, cute notepads, sticky notes, and the best pens.
Getting organized is a cup filler for me—it gives me a boost of confidence and satisfaction in a job well done. I cleaned out and organized our recipe cabinet, and boy was that overdue. I keep a 2-inch three-ring binder with tab dividers to organize all our favorite recipes. This is a game-changer for us! If I didn’t like a recipe or had not made it in years, it got thrown out. I added my personal notes to recipes that I “tweaked” and marked my Lent-friendly recipes with sicky tabs. I sorted out my sourdough recipes into their own folder so that I could quickly reference them.
When I think of summer meals, I think of caprese salad, grilling outside, sheet-pan meals, cobbler, and homemade ice cream—refreshing meals that remind you of endless summer nights! It does make a difference during this time of year to prepare fun, easy meals that don’t take hours to prepare and heat up the whole kitchen. Fast, easy, and family-friendly—that’s the goal!
I have to share this recipe, a 2000s favorite that my mom kept out of a Southern Living Magazine. We grew up eating our home-grown beef, so on the rare occasions chicken was on the menu, it had to be prepared well—no dry chicken that tastes blah. This recipe is everything you could ask for to make baked chicken easily and tasty. It’s a crowd-pleaser that you could prepare anytime!
Buttermilk Baked Chicken
Recipe Courtesy of Southern Living
Ingredients:
¼ cup butter
4 chicken breast halves
½ tsp salt
½ tsp pepper
1 ½ cups buttermilk, divided
¾ cup all-purpose flour
1 (10 ¾ ounce) can cream of mushroom soup
Time to Prepare: 45 minutes
Directions:
Preheat oven to 425 degrees.
Melt your butter in a lightly greased 13X9 in baking dish. (Either melt butter in the baking dish in the oven or melt it in a microwave-safe bowl and pour it into the dish).
Pat dry your chicken with a paper towel. Sprinkle chicken with salt and pepper.
Dip chicken in ½ cup buttermilk and then dredge in flour. Arrange the chicken breast side down in your baking dish.
Bake the chicken at 425 degrees for 25 minutes. Then, turn the chicken and bake for 10 more minutes.
Now, stir together the remaining 1 cup of buttermilk and cream of mushroom soup. Pour over the chicken and bake for 10 more minutes. If necessary, shield the chicken with aluminum foil to prevent excessive browning.
Serve and enjoy! Excellent paired alongside mashed potatoes and green beans.
*Pro-tip: No buttermilk—no problem! Make your own buttermilk—for every 1 cup of milk, add 1 Tbsp vinegar. This recipe would call for 1 ½ Tbsp of vinegar to prepare 1 ½ cups of buttermilk.
*As you can tell the recipe is well-loved. :)
Speaking of amazing cooking hacks, check out my Cooking Conversions chart! It contains loads of helpful information on liquid and dry conversions, food safety, cooking temperatures, and so much more! A plastic sleeve protects the chart, and it has a magnet on the back for easy reference to hang on your fridge.
Please feel welcome to send me a message if you would like a copy. I would be happy to send one your way!
Take advantage of today - make it a great one! I hope your heart and kitchen are full of joy and laughter in these winding days of summer!
Lady K’s One Thing:
The best pens for work, doodling, or writing letters to friends and family! Papermate Flair pens have been my favorite for 10+ years. You can’t beat the quality; they don’t bleed or dry out fast.
Peace & Love,
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