Buttermilk Baked Chicken

Name: Buttermilk Baked Chicken
Prep time: 10 min
Cook time: 50 min
Yield: 8
Ingredients: 1 can (354 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk 2% Evaporated Partly Skimmed Milk; 1/4 cup (50 mL) white vinegar or lemon juice; 8 pieces of chicken with the bone (breasts, thighs, legs, wings); 2 cups (500 mL) Robin Hood® All Purpose Flour; salt and pepper to taste

Prep Time 10 mins

Cook Time 50 mins

Serves 8

Difficulty N/A

Ingredients

1 can (354 mL) Carnation^® Regular, 2% or Fat Free Evaporated Milk
1/4 cup (50 mL) white vinegar or lemon juice
8 pieces of chicken with the bone (breasts, thighs, legs, wings)
2 cups (500 mL) Robin Hood® All Purpose Flour
salt and pepper to taste

2% Evaporated Partly Skimmed Milk

Directions

Step 1:

Combine evaporated milk and vinegar in a large bowl. It will thicken up. Add chicken pieces and make sure the pieces are covered in the milk mixture. Cover well and marinate in the refrigerator overnight.

Step 2:

Preheat oven to 400ºF (200ºC). Line a baking sheet with parchment paper.

Step 3:

Place flour in a shallow dish. Remove chicken from milk mixture. Dip chicken pieces into flour, shaking off any excess. Place on prepared baking sheet. Season with salt and pepper.

Step 4:

Bake in preheated oven 50 minutes or until chicken is cooked through. Turn chicken over after 30 minutes and continue baking.

Variations:

Step 5:

Add 1 tbsp (15 mL) smoked paprika and 1/4 tsp (1 mL) cayenne pepper to evaporated milk mixture.

Step 6:

Add 2 tsp (10 mL) curry powder to evaporated milk mixture.

Step 7:

Add 2 tsp (10 ml) dried oregano and 1 clove garlic, minced to evaporated milk mixture.

Tip

Chicken is cooked when the internal temperature reaches 165ºF (74ºC). Using an instant read thermometer takes all the guess work away.