Buttermilk Baked Chicken is Summer at its Simplest

Busy families will appreciate this recipe

The freedom of summer can make kids go a little crazy. In our family, this typically ended with a family meeting that involved me pointing out three simple concepts:

1. We don’t have a maid, have never had a maid and will not be hiring a maid. So let’s all pick up.

2. Dad and I do not have a money machine in the basement rolling out $20 bills.

And, 3. I am not Julie McCoy, cruise director, and will not be providing twenty-four-hour entertainment.

Another smart move were easy recipes like buttermilk chicken, made either to carry to a picnic or eat at home. Your family should like this meal, and you should appreciate its simple preparation. Unless you are Julie McCoy.

RECIPE: Buttermilk Baked Chicken


3–4 pounds of chicken
2 cups (1 pint) buttermilk
1/2 teaspoon garlic powder
1 teaspoon Tabasco sauce
1 cup bread crumbs
2 tablespoons flour
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
4 tablespoons melted butter


Mix buttermilk, garlic powder and Tabasco sauce in a resealable plastic bag. Add chicken and refrigerate overnight. Preheat oven to 350 degrees. Mix flour, bread crumbs, onion powder, salt and pepper. Remove chicken from marinade and dip in bread crumb mixture. Place on a buttered cookie sheet, drizzle with melted butter and bake covered with foil for 1 hour. Remove foil and bake uncovered another 30 minutes or until tender.

Serves 6.

Nancy Lynch, a self-taught cook from a family of foodies, teaches cooking classes at Orange Tree Imports and All Through the House. diningin@madisonmagazine.com

Find more Dining In recipes here.

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