Mrs Wilkes Baked Buttermilk Chicken
From lunasea 17 years ago
- 45 minutes to make
- Serves 6
This simple and delicious chicken will knock your socks off. It's so easy and so packed with flavor, it's amazing. The tangy buttermilk gravy is the star here and you will find you and your family (or guests) licking your plates clean. Read more Serve with mashed potatoes or rice - and with fresh green beans or fried okra. A winner through and through - I've made it countless times - and again tonight. Enjoy. (Recipe courtesy of the cookbook - Mrs. Wilkes Boardinghouse Cookbook - a great recommendation for your cookbook collection.) And - if you find yourself in Savannah, GA., seek this legendary place out - just ask the locals how to get there. Get there early as the line starts forming way before the lunch doors open. I used to make it a point to go there every time we visited Savannah. Awesome home-cooked eats...Enjoy. See less
Ingredients
- 4 to 6 boneless, skinless chicken (can use bone-in chicken breasts, but remove skin and plan for longer cooking time - see below) shopping list
- 1 1/2 cups buttermilk shopping list
- 1/4 cup flour shopping list
- 1/2 tsp. salt shopping list
- 1/4 tsp. black pepper shopping list
- 1/4 cup butter (I prefer unsalted) shopping list
- 1 (10 1/2 oz.) can cream of mushroom soup shopping list
- parsley, for garnish shopping list
- Optional: shopping list
- Add 1/2 tsp. of cayenne pepper to flour dredge shopping list
How to make it
- Preheat oven to 425 F.
- Dip chicken in 1/2 cup of the buttermilk, then roll chicken in a mixture of flour, salt and pepper (and optional cayenne pepper).
- Melt butter in a 9" x 13" inch pan. (**NOTE: If I am using bone-in chicken, I add a tbsp. of olive oil for the longer baking time. It helps prevent the butter from burning and adds a nice extra flavor.)
- Place the dredged chicken in the pan, meat-side down.
- Bake uncovered for 30 minutes (1 hour for bone-in breasts). Turn the chicken over and bake for 15 minutes more.
- Combine the remaining 1 cup of buttermilk and the cream of mushroom soup.
- Pour over chicken and bake for 15 minutes more.
- Remove the chicken, place on a platter, and garnish with parsley. Serve with pan gravy.
- ****
- Our Suggestion: This gravy is so delicious that we sometimes double the gravy part of the recipe to make sure we have enough gravy to go over potatoes, biscuits - or just to drink from a martini glass. Okay, maybe nix that last idea.....but you could. It's that good. Really. There's no such thing as having too much gravy. That's our motto anyway. Enjoy.
The Rating
Reviewed by 16 people-
Hey Vickie darlin'
Mrs. Wilkes has it goin' on, and so do you for posting this recipe! I have made it not less than three times in the past two weeks, and it is absolutely wonderful.
Last night however, I did change up the reci...more
shine
in Rainier loved it
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That gravy with the buttermilk sounds awesome and I am taking your advise and doubling that.
That crispy baked chicken with the cayenne is the way to go I will use the bone in as suggested too.
I am thinking mashed potatoes with that heave...more
trigger
in loved it
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This IS my favorite recipe except that I use chicken thighs, skin-on and a whole stick of butter. I'm so glad you posted this recipe as I haven't had this in a long time. This is the best chicken recipe I know! Thank you for posting it!
annieamie
in Los Angeles loved it
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