“I am not a glutton. I am an explorer of food.” Erma Bombeck
Buttery Baked Chicken
Buttery Baked Chicken is one of my wife's favorite dinners so we try to enjoy it about every other month. I don't recall where the recipe came from but I believe I've been cooking it since about 2010. On my my original website, I wrote that, "The original recipe I pulled off the Internet called for all boneless breasts and very little seasoning and, as a result, it was a little bland I thought. I added a little more butter, some Cajun seasoning, some Adobo seasoning and mixed up the chicken parts because I’ve always found dark meat (i.e. thighs) to be more flavorful and more moist … for the white meat I typically use a couple of boneless breasts or I substitute four or five breast tenderloins."
I have tried to improve the nutritional values of this recipe by replacing garlic salt with 1/4 tsp of Kosher salt and 1/2 tsp of garlic powder. I have reduced the butter usage to 3 T instead of 4 and the Cajun/Creole seasoning is now only "salt free" or "no salt".
Ingredients
Instructions
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Preheat oven to 375°F. Assemble the ingredients.
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Place eggs and cracker crumbs in two separate shallow bowls or pans. Mix cracker crumbs with garlic salt, Cajun seasoning, Adobo and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat.
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Arrange coated chicken in a 9" x 13" inch greased baking dish. Place pieces of butter on top of and around the chicken.
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Bake for about 40 minutes, or until chicken is no longer pink in the center and the juices run clear. The internal temperature of the thickest piece should read 165°F.
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Remove and serve while hot. Enjoy!
Serving Size 6 oz.
Servings 4
- Amount Per Serving
- Calories 373kcal
- % Daily Value *
- Total Fat 17g27%
- Saturated Fat 7g35%
- Cholesterol 196mg66%
- Sodium 424mg18%
- Potassium 69mg2%
- Total Carbohydrate 15g5%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 37g74%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
I have occasionally over-browned the tops of the chicken pieces so I usually tent the baking dish with aluminum foil when I see that everything has turned a nice light brown.
Several friends who've made this recipe tell me that 40 minutes is over-cooking the meat so that it turns out dry. I'm not sure that the problem here isn't an oven that needs the temperature calibrated .... but, to be safe, I suggest that you begin checking (using an instant-read thermometer) the internal temp of the largest chicken fillet after about thirty minutes and when it reaches 165°F., remove the dish from the oven.