Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Buttermilk Chicken

Ingredients

8                      Chicken breasts, boneless and skinless

1 Tbl                Garlic, minced

1 cup               Buttermilk

1 tsp                Salt

2 tsp                Hot Sauce

1 Tbl                Worcestershire

2 Tbl                Poultry Seasoning

1 tsp                Black pepper

1 cup               Flour

2 Tbl                Bacon grease (or canola oil)

2 cups              Mushroom Béchamel Sauce

1 /2 cup           Sour cream

1 /2 cup           Green onion, chopped

 

Instructions

Preheat oven to 350.

In a mixing bowl, combine garlic, buttermilk, salt, hot sauce and Worcestershire. Mix well and pour over the chicken. Allow to marinate for 1-2 hours. After marinating, remove the chicken and reserve the buttermilk marinade. Add the Poultry Seasoning and pepper to the flour. Place the bacon grease in a large skillet over medium-high heat. Lightly flour chicken and brown on both sides in skillet.

Place chicken into a three-quart Pyrex baking dish. Combine marinade, Mushroom Béchamel Sauce, green onions and sour cream. Spread mixture evenly over chicken. Bake uncovered 25 minutes.

Yield: eight servings

Recent Recipes

Panna Cotta

I always prefer a lighter fruit finish to a meal to a heavy chocolate finale. This recipe meets both criteria.

Read more

Spicy Deviled Eggs

For the hard-boiled eggs: Place 8 eggs in a large pot. Add cool water, enough to cover the eggs by…

Read more

Creole Crabmeat Deviled Eggs

For the hard-boiled eggs: Place 8 eggs in a large pot. Add cool water, enough to cover the eggs by…

Read more