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Grandma's Buttermilk Butter Baked Chicken

Grandma's Buttermilk Baked Chicken {Gluten Free}

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Ingredients Method Notes

Ingredients
  

Buttermilk Soak
  • 2 1/2 cups buttermilk
  • 1 tbsp real kosher salt*
  • 1/2 tbsp ground black pepper
  • 1 tsp paprika
  • dash of cayenne pepper
  • 3 pounds boneless, skinless chicken, I like thighs and breasts
Flour Dredge
  • 2 cups gluten free flour blend*
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp real kosher salt*
  • 1 tsp ground black pepper
  • 1 tsp paprika
  • dash cayenne pepper
  • 1/2 cup butter (1 stick)

Method
 

Buttermilk soak
  1. In a large shallow bowl, combine the buttermilk with the salt, black pepper, paprika, and cayenne.
  2. Add the chicken stirring to coat. Let's stand at room temperature for two hours or refrigerate for up to four hours..
Flour Dredge
  1. In a shallow bowl, mix the flour with the garlic powder, onion powder, salt, black pepper, paprika, and cayenne; stir to combine.
Chicken
  1. Preheat oven to 375°F
  2. 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.
  3. 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.
  4. Remove from oven. Serve with Creamy Mashed pototoes* topping with butter and drippings for the bottom of the skillet. Enjoy!

Notes

*Favorite Gluten Free Flour Blend
*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.
Creamy Mashed Potatoes