Thursday, May 5, 2011

Buttermilk Chicken Thighs #17

I'm just now learning about the advantages of using chicken thighs.  Apparently, chicken thighs have really good meat.  For some reason, I've always been a breast girl, but I'm learning that isn't the most flavorful way.  I have a lot of buttermilk in my fridge and have been looking for ways to use it before it goes bad.... which is tomorrow.  I got it right before all the tornado storms and my plans got a little messed up.  This came from Kittencal on  I love her recipes, so I'm eager to try this.

The case:
6 tablespoons cubed cold butter
6 bone-in chicken thighs ( or you may use as many that will fit into the baking dish)
3/4 cup buttermilk
3/4 cup all-purpose flour
1 teaspoon garlic powder
1/4-1/2 teaspoon fresh ground black pepper
1/4 teaspoon seasoning salt
1/2 cup shredded cheddar cheese ( can use more)
1 cup buttermilk
1 (10 1/2 ounce) cans cream of mushroom soup, untiluted
1 teaspoon garlic powder ( can use less)
1/2 teaspoon season salt
1 teaspoon onion powder
1/4 teaspoon fresh ground black pepper ( or to taste)
1 pinch cayenne, pepper ( or adjust to suit heat level)
3/4 cup shredded cheddar cheese

  1. Set oven to 425 degrees F.
  2. Set oven rack to lowest position.
  3. Spray an 11 x 7 or a 13 x 9-inch baking dish with cooking spray.
  4. Place the cubed butter in the baking dish and melt in the oven until hot and bubbly (about 8 minutes).
  5. Meanwhile place 3/4 cup buttermilk into a shallow bowl.
  6. In another shallow bowl combine the flour with 1 teaspoon garlic powder, black pepper and 1/4 teaspoon seasoned salt.
  7. Firstly coat the chicken in buttermilk (allowing excess to drip off) then coat 1 pieces of chicken at a time into the flour mixture.
  8. Place the chicken into the hot baking dish skin side down in the pan.
  9. Bake (425 degrees F) for 20 minutes.
  10. Turn the chicken over and continue to bake for another 10 minutes more.
  11. Meanwhile for the sauce; in a bowl mix 1 cup buttermilk with the cream of mushroom soup 1/2 teaspoon seasoned salt, 1 teaspoon garlic powder, onion powder, black pepper and cayenne pepper until smooth, then mix in 3/4 cup cheddar cheese.
  12. Pour over and around the chicken then place back in the oven and continue to bake for another 15-20 minutes or until hot and bubbly.
  13. Sprinkle the top with remaining 1/2 cup (or more) cheddar cheese and allow to melt.

The ruling:
I made the recipe according to the directions and served in over egg noodles with lots of the buttery sauce.  It was extremely good!  Michael couldn't get enough.  This will be a regular at our house!

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