Buttermilk Baked Chicken

Welcome back to the kitchen, friends. We’re making Buttermilk Chicken today. And don’t tell me you don’t like buttermilk. I don’t either. Like I’ve always said, buttermilk is for cooking, not drinking. Why, I still haven’t totally forgiven my Papa for switching my whole milk for buttermilk while my eyes were closed during the blessing– and that’s been years! But, I promise, you won’t know its cooked in buttermilk. So, let’s get cooking…

• 6-8 chicken breasts
• 2 cups Buttermilk
• 2 tablespoons Worcestershire sauce
• 1 can cream of mushroom soup
• 1 clove garlic- crushed
• Dash of All Things Southern Hot Sauce
• 1 cup Flour seasoned with salt and pepper
• ½ cup chopped green onion
• ½ cup sour cream

I’ve had our chicken breasts marinating for the last couple hours. I made the marinade by combining one clove of crushed garlic with a cup of buttermilk and two tablespoons of Worcestershire sauce and seasoned it with a little salt and a dash of All Things Southern Hot Sauce. Now I’m gonna take the chicken breasts out, flour them and brown them in a piping hot skillet with a little bit of olive oil.

Now, once these breasts are a nice golden brown on both sides we’ll put ‘em in a baking dish. Then we’ll take a second cup of buttermilk and stir in a can of cream of mushroom soup, a ½ cup of green onions, a little more Worcestershire sauce, and a ½ cup of sour cream. We’ll spread this over the top and bake the whole thing in a 350 degree oven for another 30 minutes or until the breasts are done. I’m serving it with mashed potatoes and butterbeans. Have mercy! Now you’re talking. Enjoy my Buttermilk Baked Chicken folks. Its good eating, southern style!