When I was growing up, visiting my grandma’s house in Oregon always meant enjoying her delicious Buttermilk Baked Chicken. The tender, juicy insides with a crispy, caramelized outside made it the perfect dinner for a cold winter’s day. Despite tasting and looking like it has taken all day to prepare, it comes together quickly and easily. It’s no wonder we love having it for Sunday dinner!
I had to alter my grandma’s original recipe to make it gluten-free, but no fear, it’s still just as tasty as ever. I swapped out the seasoning salt for a blend of delicious spices that are sure you knock your socks off, and love soaking the chicken in the buttermilk for added tenderness. I also adjusted the flour in the recipe to a gluten-free alternative, ensuring that anyone with gluten sensitivity can still enjoy this mouthwatering dish. With these modifications, the recipe not only caters to a broader audience but also retains the essence of the cherished family recipe.
By soaking the chicken in the buttermilk mixture, it helps tenderize the meat, giving the most delicious flavor and juiciness.
Don’t skimp on the butter that you melt in the pan because it helps brown the chicken, giving it a beautiful golden crust, and the delicious drippings can be used to make a mouthwatering sauce to serve over our creamy mashed potatoes.
Be sure to savor every bite of the tender, flavorful chicken alongside our creamy mashed potato recipe, using the delectable drippings and butter from the pan to elevate the dish to a whole new level of yumminess!
When it comes to baking, having the right Gluten Free flour can make all the difference. My Favorite Gluten-free flour offers a great consistency and texture for various recipes. In this case, using it to coat the chicken before baking ensures a delightful crunch and a flavorful experience.
I cook mine in my favorite Staub Enameled Cast Iron skillet, it easily goes from the stove top to the oven.
For this recipe, I use Real Kosher salt. We love that contains 60+ naturally occurring trace minerals, and is never processed or chemically treated. It’s so awesome for seasoning meats because it draws out protein to help caramelize. Is so great for veggies.
Enjoy!
Ingredients
Method
- In a large shallow bowl, combine the buttermilk with the salt, black pepper, paprika, and cayenne.
- Add the chicken stirring to coat. Let's stand at room temperature for two hours or refrigerate for up to four hours..
- In a shallow bowl, mix the flour with the garlic powder, onion powder, salt, black pepper, paprika, and cayenne; stir to combine.
- Preheat oven to 375°F
- Set a cooling rack on a baking sheet. Working with one piece of chicken at a time. Remove the chicken from the buttermilk soak. Dredge the chicken in the flour mixture, pressing so it sticks well all over. Transfer chicken to the rack, continue to dredge the chicken until all is coated. Let Stand 30 minutes.
- In a skillet that can be transferred to the stove, place over medium heat. Add the stick of butter and let it melt. Remove pan from heat. Add the chicken and arrange to fit in the pan. Transfer pan to oven. Bake for 15 minutes. Turn the chicken and cook for another 10 minutes, or until cooked through.
- Remove from oven. Serve with Creamy Mashed pototoes* topping with butter and drippings for the bottom of the skillet. Enjoy!
Notes
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XO, Carly
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