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Nutrition Facts
Serving Size 1 (88g) Recipe makes 8 servings The following items or measurements are not included below: 8 pieces chicken
Calories 180
Calories from Fat 35		(19%)
Amount Per Serving		%DV
	Total Fat 4.0g	6%
	Saturated Fat 2.3g	11%
	Monounsaturated Fat 1.2g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 14mg		4%
Sodium 52mg		2%
Potassium 186mg		5%
Total Carbohydrate 28.8g		9%
	Dietary Fiber 0.8g	3%
	Sugars 0.1g
Protein 6.5g		13%
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Buttermilk Baked Chicken

Recipe #372290 | 50 min | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef mariajane
May 16, 2009

This Chicken is delicious hot or cold. Great to make ahead and take to the cottage or on a picnic. Make the basic recipe or try some of the variations or just add your own favorite seasonings. You will not believe how moist your chicken will be!

SERVES 8 (change servings and units)

Ingredients

1 (370 ml) can Carnation Evaporated Milk (regular, 2%, or fat-free)
1/4 cup white vinegar or olemon juice
8 pieces chicken, with the bone (breasts, thighs, legs, wings0)
2 cups all-purpose flour
salt and pepper

Directions

1
Combine Carnation milk and vinegar in a large bowl. It will thicken. Add chicken pieces and make sure the pieces are covered in the milk mixture. Cover and marinate in the refrigerator overnight.
2
Preheat oven to 400°F Line a baking sheet with parchment paper.
3
Place flour in a shallow dish. Remove chicken from milk. Dip chicken pieces in flour, shaking off any excess. Place on prepared baking sheet. Season with salt and pepper.
4
Bake in preheated oven 50 minutes or until chicken is cooked through. Turn chicken over after 30 minutes and continue baking.
5
VARIATIONS:
6
Add 1 tablespoons smoked paprika and 1/4 teaspoons cayenne pepper to Carnation milk mixture.
7
Add 2 tsp.curry powder to Carnation Milk mixture.
8
Add 2 teaspoons dried oregano and 1 clove garlic minced to Carnation Milk mixture.