The buttermilk adds a slight tang, while the fresh tarragon lends a faint anise flavor. If you are tired of dried out baked chicken, this is the recipe for you.
Add the chicken thighs and coat.
Buttermilk chicken recipe baked. Take the chicken out of the bags and place on a wire rack so any extra marinade will drip off. Today we're doing a relatively simple food fix and something that should. Line a baking pan with aluminum foil and place the chicken in a single layer on the pan.
Pour over chicken, and bake 10 minutes or until a meat thermometer inserted into thickest portion registers 165°, shielding chicken with aluminum. Step 3 bake, uncovered, in the preheated oven for 30 minutes. Preheat oven to 400 degrees f.
Season with salt and pepper, to taste. Whisk the buttermilk, hot sauce, paprika, 1/2 tsp salt, 1/2 tsp pepper, and 1/4 tsp cayenne pepper together in a resealable container. Dip chicken pieces in buttermilk mixture, then flour mixture, coating well.
Stir together soup and remaining 1 cup buttermilk. Buttermilk baked chicken is tender and juicy due to a buttermilk and honey marinade. In a small bowl, combine cumin, paprika, chili powder, oregano, garlic powder and onion powder;
Season chicken thighs with spice mixture, rubbing in thoroughly on all sides. Stir together remaining 1 cup buttermilk and cream of mushroom soup; Add the chicken tenderloins and marinate for at least 2 hours.
Transfer the chicken tenderloins from the marinade to a baking. Drizzle with butter, then bake 45 minutes or until well done. Pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if.
Place in large shallow baking pan, on rack, and chill 30 minutes. Mix together and add a pinch of salt and squeeze of lemon.