This buttermilk-baked chicken is delicious and not breaded.
| Prep Time: | 5 mins |
| Cook Time: | 40 mins |
| Additional Time: | 12 hrs |
| Total Time: | 12 hrs 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cups buttermilk
- 2 cups Buffalo wing sauce (such as Frank’s®)
- 2 tablespoons Dijon mustard
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 skinless, boneless chicken breast halves
- cooking spray
Instructions
- Whisk buttermilk, Buffalo sauce, mustard, garlic, salt, and pepper together in a shallow bowl. Add chicken. Cover and marinate in the refrigerator for 12 to 24 hours.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish.
- Pour chicken and marinade into the prepared baking dish.
- Bake in the preheated oven until juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts
| Calories | 298 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 0 g |
| Protein | 31 g |
| Saturated Fat | 1 g |
| Sodium | 3977 mg |
| Sugars | 6 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Recipe is excellent, quick, and easy to make and it really taste great, my family wanted seconds!
awesome
Made as written and this turned out tender and great! I sliced the leftovers and used it to top a garden salad the next day for lunch and that was awesome too. Thanks for sharing!