Kitten’s Creamy Oven Baked Chicken
A family favorite that goes back many years!
Notes from our test kitchen; skinless chicken breasts may be used however for the best flavor skin on is recommended, browning the chicken first will help the coating to hold to the chicken and stay crispy, it also improves the flavor.
Serve with cooked white or brown rice
Servings 4
Ingredients:
3 tablespoons butter
3 tablespoons oil (or as needed)
8 bone-in chicken thighs (or a mixture of thighs and drumsticks)
3/4 cup all-purpose flour
1-1/2 teaspoons garlic powder
1 teaspoon paprika
1 teaspoon seasoned salt
1/2 teaspoon paprika
1 teaspoon fresh ground black pepper
Sauce:
1 cup buttermilk
1 (10-1/2 ounce) can condensed cream of mushroom soup
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon seasoned salt (can use white salt)
1/2 teaspoon fresh ground black pepper, or to taste
pinch cayenne pepper, optional
1 cup shredded cheddar cheese
Instructions:
Preheat oven to 400 degrees F (set oven rack to lowest position).
Grease a casserole dish (use a casserole dish large enough to hold the chicken without over crowding).
In a shallow bowl combine the flour with 1-1/2 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon seasoned salt and 1 teaspoon fresh ground black pepper.
Heat butter and oil in a skillet over medium-high heat.
Coat the chicken into the flour mixture pressing down with hands to adhere the flour to the chicken; transfer the coated chicken to a plate (do not discard the flour mix) allow the chicken to sit for about 8-10 minutes.
Heat butter and oil in a medium skillet over medium-high heat.
Just before browning lightly coat the chicken again into the flour mixture shaking off any excess flour.
Brown on both sides (about 4 minutes per side do not cook completely).
Transfer the chicken to baking dish placing skin-side up.
Bake (400 degrees) for 25 minutes.
In the meantime for the sauce; in a bowl whisk/mix all sauce ingredients together until combined.
After the 25 minutes cooking time remove the chicken from oven and pour the sauce over and around the chicken pieces.
Return to oven and bake for another 25-30 minutes or until the chicken is cooked through and sauce is bubbly and hot.
Serve with cooked rice.
You will also find this recipe on recipezazz.com
Related posts:
- Oven Baked Barbecued Chicken
Oven Baked Chicken Chimichangas
Delicious Oven-Fried Chicken Cutlets
Spicy Oven-Baked Breaded Chicken Wings (Lower-Fat)
Related posts brought to you by Yet Another Related Posts Plugin.
I loved this recipe and so did my family! Thank you for sharing. I did not see it on Zaar. My 2 teenagers that are still at home loved it. My son said, “This is REALLY good- it’s a keeper!” My married daughter was over at the time I was about to serve up and she had a plate after I gave her a bite of the chicken and the sauce. She asked for the recipe and then decided to have dinner with us! My DH thought it was fantastic and came back for seconds. Next time I am going to try doubling the sauce since that was their favorite part. The crispy edges of the pan were also delish! I love your recipes and your new site- thanks for all your work!!!