Chile-Buttermilk Baked Chicken

  • Branch Posted: 01/26/11
    Worthy of a Special Occasion

    Reading this recipe made me think of a scrumptious chicken entree on Mexico Lindo's menu (Melrose, MA), so I very much wanted to try it. Not exactly the same dish, but close and just as scrumptious. I forgot to add the Jack cheese at the end and it was delicious w/o the cheese. I added chopped sweet onion to the chopped cilantro; served the chicken over basmati rice with a side of young green peas. I'll be making this dish with fair regularity.

  • shondad1 Posted: 11/23/10
    Worthy of a Special Occasion

    Very good, quick and easy. I served this last night with mashed potatoes, but can imagine it being good with rice. I will definitely prepare this again! Thanks.

  • HopesMom Posted: 12/01/10
    Worthy of a Special Occasion

    Really, really good!! Easy and delicious! It also has a little spicy kick to it. Served atop Nueva Cocina Mexican Rice. Recommended! Would be good with some corn and black beans too!

  • bunnyfabulous Posted: 09/25/11
    Worthy of a Special Occasion

    This is one of my very favorite recipes; tastes like a great dish from a Mexican restaurant near my home. It's easy to make, and goes very well over rice. Everyone I makes this for raves about how good it is.

  • AliceC Posted: 11/26/11
    Worthy of a Special Occasion

    I love this recipe. I marinate the chicken in the buttermilk, salt and cumin for several hours and then go straight to the flour dredging. I also added in some fresh onion and fresh mushrooms to the sauce. It is really outstanding! I serve whenever I have company coming over and they always rave about it. When possible and I have the time I make fresh salsa too, and have the salsa available on the table as an extra "topping". Delicous!

  • Lainie2744 Posted: 07/29/12
    Worthy of a Special Occasion

    Well, I had some fresh cilantro on hand, and wanted to make some kind of baked chicken...and the goddesses of Google led me to this recipe. I didn't have buttermilk on hand, so I squeezed half a lemon into a measuring cup and filled it to the 1 1/2 cup mark with milk. After the dredging step, I let the chicken sit in the fridge for a few hours...not as a cooking step, but because my husband was off at Home Depot and I had no idea when he'd be home. Once he got home and I told him what I'd planned for dinner, he reminded me that he doesn't like cream of mushroom soup, which explains why the can has been in my pantry since T-day. Anyways, I made a couple changes to the sauce...added some chili powder, and added the cilantro. It came out amazing. Hubby and my six year old both tore it up. I might try it in a tortilla next time, we'll see...but it's definitely going into rotation!

  • aptseeker25 Posted: 01/07/13
    Worthy of a Special Occasion

    This is a really good and easy weeknight dish or serve for a dinner party. Served with instant yellow rice & black beans.


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