I found this online
<http://southernfood.about.com/od/chickenbreastrecipes/r/bl80517n.htm>
Colleen's Buttermilk Chicken
INGREDIENTS:
€ 4 chicken breasts
€ 1 1/2 cup buttermilk, divided
€ 3/4 cup flour
€ 1/2 t. salt
€ 1/4 t. pepper
€ 1/4 cup butter
€ 1 can cream of mushroom soup
PREPARATION:
Combine flour, salt and pepper. Dip chicken into 1/2 cup buttermilk.
Roll in flour, salt and pepper mixture. Melt butter (or margarine) in a
baking pan, put chicken in pan. Bake at 425° uncovered for 30 minutes.

Turn and bake 15 minutes more. Turn breasts again. Pour 1 cup buttermilk
and cream of chicken soup mixed together over chicken. Bake 15 minutes
more.

How's it sound? Something akin to it is going to be dinner tonight.
I've got a couple chicken legs and about 6-8 wings soaking in buttermilk
as we speak.
Anything special I should know?

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - Winter pic and a snow pic
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

Melba's Jammin' wrote on 05 Feb 2007 in rec.food.cooking

> I found this online
> <http://southernfood.about.com/od/chickenbreastrecipes/r/bl80517n.htm>
> Colleen's Buttermilk Chicken
> INGREDIENTS:
> € 4 chicken breasts
> € 1 1/2 cup buttermilk, divided
> € 3/4 cup flour
> € 1/2 t. salt
> € 1/4 t. pepper
> € 1/4 cup butter
> € 1 can cream of mushroom soup
> PREPARATION:
> Combine flour, salt and pepper. Dip chicken into 1/2 cup buttermilk.
> Roll in flour, salt and pepper mixture. Melt butter (or margarine) in a
> baking pan, put chicken in pan. Bake at 425° uncovered for 30 minutes.
>
> Turn and bake 15 minutes more. Turn breasts again. Pour 1 cup buttermilk
> and cream of chicken soup mixed together over chicken. Bake 15 minutes
> more.
>
> How's it sound? Something akin to it is going to be dinner tonight.
> I've got a couple chicken legs and about 6-8 wings soaking in buttermilk
> as we speak.
> Anything special I should know?
>
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://web.mac.com/barbschaller - Winter pic and a snow pic
> http://jamlady.eboard.com
> http://www.caringbridge.org/visit/amytaylor
>

Use corn mealor corn flake crumbs instead of flour?

On Feb 5, 3:44Â*pm, Melba's Jammin' > wrote:
> I found this online
> <http://southernfood.about.com/od/chickenbreastrecipes/r/bl80517n.htm>
> Colleen's Buttermilk Chicken
> INGREDIENTS:
> Â* Â*‚¬ Â*4 chicken breasts
> Â* Â*‚¬ Â*1 1/2 cup buttermilk, divided
> Â* Â*‚¬ Â*3/4 cup flour
> Â* Â*‚¬ Â*1/2 t. salt
> Â* Â*‚¬ Â*1/4 t. pepper
> Â* Â*‚¬ Â*1/4 cup butter
> Â* Â*‚¬ Â*1 can cream of mushroom soup
> PREPARATION:
> Combine flour, salt and pepper. Dip chicken into 1/2 cup buttermilk.
> Roll in flour, salt and pepper mixture. Melt butter (or margarine) in a
> baking pan, put chicken in pan. Bake at 425° uncovered for 30 minutes.
>
> Turn and bake 15 minutes more. Turn breasts again. Pour 1 cup buttermilk
> and cream of chicken soup mixed together over chicken. Bake 15 minutes
> more.
>
> How's it sound? Â*Something akin to it is going to be dinner tonight. Â*
> I've got a couple chicken legs and about 6-8 wings soaking in buttermilk
> as we speak.
> Anything special I should know?

It sounds like the second part of buttermilk mixed with the soup would
give the dish a kind of puckery after-taste. I wouldn't do that. I'd
use b'milk for coating, but
not pour it over the dish ... if the soup needs to be thinned, I'd
just thin it with regular milk. That's what I'd do.

N.

"Melba's Jammin'" > wrote in message
...
>I found this online
> <http://southernfood.about.com/od/chickenbreastrecipes/r/bl80517n.htm>
> Colleen's Buttermilk Chicken
> INGREDIENTS:
> ? 4 chicken breasts
> ? 1 1/2 cup buttermilk, divided
> ? 3/4 cup flour
> ? 1/2 t. salt
> ? 1/4 t. pepper
> ? 1/4 cup butter
> ? 1 can cream of mushroom soup
> PREPARATION:
> Combine flour, salt and pepper. Dip chicken into 1/2 cup buttermilk.
> Roll in flour, salt and pepper mixture. Melt butter (or margarine) in a
> baking pan, put chicken in pan. Bake at 425° uncovered for 30 minutes.
>
> Turn and bake 15 minutes more. Turn breasts again. Pour 1 cup buttermilk
> and cream of chicken soup mixed together over chicken. Bake 15 minutes
> more.
>
> How's it sound? Something akin to it is going to be dinner tonight.
> I've got a couple chicken legs and about 6-8 wings soaking in buttermilk
> as we speak.
> Anything special I should know?
>
> --
> -Barb, Mother Superior, HOSSSPoJ
It's a combination of two recipes I use. I use the buttermilk to soak
chicken before frying and sometimes if I am going to roast chicken, I salt,
pepper and garlic powder chicken pieces and roast. 15 minutes before
serving I spread the cream of mushroom soup over the chicken pieces and
allow it to brown a bit. I'm just wondering if the mixture poured over the
chicken pieces at the end is going to make the crust you developed during
baking a bit soggy. There shouldn't be a grease problem since you are using
chicken breast. If you are using pieces other than breast, it is my
experience that a lot of grease ends up in the pan and might cause the
"gravy" to be greasy. Otherwise it sounds fine. You should get a nice
gravy.
Janet

On Feb 5, 1:44 pm, Melba's Jammin' > wrote:
> I found this online
[snip]
> PREPARATION:
> Combine flour, salt and pepper. Dip chicken into 1/2 cup buttermilk.
> Roll in flour, salt and pepper mixture. Melt butter (or margarine) in a
> baking pan, put chicken in pan. Bake at 425° uncovered for 30 minutes.
>
> Turn and bake 15 minutes more. Turn breasts again. Pour 1 cup buttermilk
> and cream of chicken soup mixed together over chicken. Bake 15 minutes
> more.
>
> How's it sound?

Sounds confused to me. Soaking in buttermilk is great for fried
chicken and can't hurt here. But the recipe starts out with an "oven
frying" process that tries to generate a crispy crust without your
having to do frying work. These processes don't work very well, at
least not for me. Then you drown it with the soup-that-wants-to-be-a-
sauce, well thinned out, which will kill any crispiness that did
develop. I think recipe writers do this to conceal what the soup can
is for. They'd be more honest if they heated the soup in a saucepan
and thinned it to gravy consistency and served it on the side. But
then everyone would know they were just taking a lame approach to
gravy-making.

All that said, as persnickety as it is, this dish will taste just like
you expect it to, so if that's the kind of thing you like then this
will provide it. Possible seasoning additions for the chicken or the
flour: five-spice powder, or a little bit of jerk seasoning.
Possible additions for the soup/sauce: a handful of chopped parsley,
a couple shakes of white pepper, a bit of sage. -aem

In article . com>,
"aem" > wrote:

> On Feb 5, 1:44 pm, Melba's Jammin' > wrote:
> > I found this online
> [snip]
> > PREPARATION:
> > Combine flour, salt and pepper. Dip chicken into 1/2 cup buttermilk.
> > Roll in flour, salt and pepper mixture. Melt butter (or margarine) in a
> > baking pan, put chicken in pan. Bake at 425° uncovered for 30 minutes.
> >
> > Turn and bake 15 minutes more. Turn breasts again. Pour 1 cup buttermilk
> > and cream of chicken soup mixed together over chicken. Bake 15 minutes
> > more.
> >
> > How's it sound?
>
> Sounds confused to me. Soaking in buttermilk is great for fried
> chicken and can't hurt here. But the recipe starts out with an "oven
> frying" process that tries to generate a crispy crust without your
> having to do frying work. These processes don't work very well, at
> least not for me. Then you drown it with the soup-that-wants-to-be-a-
> sauce, well thinned out, which will kill any crispiness that did
> develop. I think recipe writers do this to conceal what the soup can
> is for. They'd be more honest if they heated the soup in a saucepan
> and thinned it to gravy consistency and served it on the side. But
> then everyone would know they were just taking a lame approach to
> gravy-making.
>
> All that said, as persnickety as it is, this dish will taste just like
> you expect it to, so if that's the kind of thing you like then this
> will provide it. Possible seasoning additions for the chicken or the
> flour: five-spice powder, or a little bit of jerk seasoning.
> Possible additions for the soup/sauce: a handful of chopped parsley,
> a couple shakes of white pepper, a bit of sage. -aem

Thanks. What's in the oven now got there after first being soaked in
the buttermilk for a while (30 minutes?), then shaken around in a bowl
of Panko crumbs with a buncha (the scientific term) stuff in it:
Penzeys half sharp paprika, Penzeys 4S sea salt stuff, some lemon
pepper, some Penzeys French Four Spice powder, and maybe something else.
We'll see. I haven't decided what, if anything, I'll do about the
"sauce" stuff. Not likely to pour it over the cooked chicken, although
I like chicken that is NOT crisp. HWSRN likes it crisp. Will probably
make a gravy/sauce with some fresh mushrooms I have on hand, some broth,
and the drippings from the chicken pan. We'll see.

I've a red garnet yam that I'll cook (I may or may not bake it), and a
couple white potatoes. Likely frozen corn and a green salad. No big
deal, but it would be nice if the chicken is tasty.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - Winter pic and a snow pic
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

In article .com>,
"Nancy2" > wrote:

> On Feb 5, 3:44Â*pm, Melba's Jammin' > wrote:
> > I found this online
> > <http://southernfood.about.com/od/chickenbreastrecipes/r/bl80517n.htm>
> > Colleen's Buttermilk Chicken
(snippage)
> > How's it sound? Â*Something akin to it is going to be dinner
> > tonight. Â* I've got a couple chicken legs and about 6-8 wings
> > soaking in buttermilk as we speak. Anything special I should know?
>
> It sounds like the second part of buttermilk mixed with the soup
> would give the dish a kind of puckery after-taste. I wouldn't do
> that. I'd use b'milk for coating, but not pour it over the dish ...
> if the soup needs to be thinned, I'd just thin it with regular milk.
> That's what I'd do.
> N.

I don't think puckery - I think more of a sour cream tangy thing. I
haven't ruled it out yet. :-) Thanks, Nancy.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - Winter pic and a snow pic
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

On Feb 5, 3:22 pm, Melba's Jammin' > wrote:
> In article . com>,
>
> Thanks. What's in the oven now got there after first being soaked in
> the buttermilk for a while (30 minutes?), then shaken around in a bowl
> of Panko crumbs with a buncha (the scientific term) stuff in it:
> Penzeys half sharp paprika, Penzeys 4S sea salt stuff, some lemon
> pepper, some Penzeys French Four Spice powder, and maybe something else.
> We'll see. I haven't decided what, if anything, I'll do about the
> "sauce" stuff. Not likely to pour it over the cooked chicken, although
> I like chicken that is NOT crisp. HWSRN likes it crisp. Will probably
> make a gravy/sauce with some fresh mushrooms I have on hand, some broth,
> and the drippings from the chicken pan. We'll see. [snip]

That sounds much better to me than the original recipe, especially the
mushroom sauce. I haven't tried Penzey's French Four Spice powder. I
like their shallot pepper and their herbes de Provence. -aem

On 5 Feb 2007 16:35:42 -0800, "aem" > wrote:

>On Feb 5, 3:22 pm, Melba's Jammin' > wrote:
>> In article . com>,
>>
>> Thanks. What's in the oven now got there after first being soaked in
>> the buttermilk for a while (30 minutes?), then shaken around in a bowl
>> of Panko crumbs with a buncha (the scientific term) stuff in it:
>> Penzeys half sharp paprika, Penzeys 4S sea salt stuff, some lemon
>> pepper, some Penzeys French Four Spice powder, and maybe something else.
>> We'll see. I haven't decided what, if anything, I'll do about the
>> "sauce" stuff. Not likely to pour it over the cooked chicken, although
>> I like chicken that is NOT crisp. HWSRN likes it crisp. Will probably
>> make a gravy/sauce with some fresh mushrooms I have on hand, some broth,
>> and the drippings from the chicken pan. We'll see. [snip]
>
>That sounds much better to me than the original recipe, especially the
>mushroom sauce. I haven't tried Penzey's French Four Spice powder. I
>like their shallot pepper and their herbes de Provence. -aem

I just tried to find the French four spice on their site to no avail.
Is it the fines herbs?

TammyM

On Tue, 06 Feb 2007 16:51:59 GMT, (TammyM) wrote:

>On 5 Feb 2007 16:35:42 -0800, "aem" > wrote:

>I just tried to find the French four spice on their site to no avail.
>Is it the fines herbs?
>
>Tammy

It is under their specialty spices.
http://www.penzeys.com/cgi-bin/penze...renchfour.html

The other name for it, is Quatre-Epices and you will often see it
listed as that.

Christine

In article >,
(TammyM) wrote:

> On 5 Feb 2007 16:35:42 -0800, "aem" > wrote:

> >That sounds much better to me than the original recipe, especially the
> >mushroom sauce. I haven't tried Penzey's French Four Spice powder. I
> >like their shallot pepper and their herbes de Provence. -aem
>
> I just tried to find the French four spice on their site to no avail.
> Is it the fines herbs?
>
> TammyM

Nope, It's the French Four Spice. "-)
White pepper, nutmeg, ginger, cloves.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - Winter pic and a snow pic
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

On Tue, 06 Feb 2007 14:46:55 -0600, Melba's Jammin'
> wrote:

>In article >,
> (TammyM) wrote:
>
>> On 5 Feb 2007 16:35:42 -0800, "aem" > wrote:
>
>> >That sounds much better to me than the original recipe, especially the
>> >mushroom sauce. I haven't tried Penzey's French Four Spice powder. I
>> >like their shallot pepper and their herbes de Provence. -aem
>>
>> I just tried to find the French four spice on their site to no avail.
>> Is it the fines herbs?
>>
>> TammyM
>
>Nope, It's the French Four Spice. "-)
>White pepper, nutmeg, ginger, cloves.

Please forgive her, she's just a lowly Californian who doesn't know
much recipe French.

<running from Tammy>

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