Creamy Buttermilk Baked Chicken Thighs

• tablespoons cubed cold butter6 tablespoons
• bone-in chicken thighs (or you may use as many that will fit into the baking dish)↗6
• cup buttermilk↗3⁄4 cup
• cup all-purpose flour↗3⁄4 cup
• teaspoon garlic powder↗1 teaspoon
• teaspoon fresh ground black pepper↗1⁄4 - 1⁄2 teaspoon
• teaspoon seasoning salt↗1⁄4 teaspoon
• cup shredded cheddar cheese (can use more)↗1⁄2 cup
• SAUCE
• cup buttermilk↗1 cup
• (10 1/2 ounce) can cream of mushroom soup, untiluted1
• teaspoon garlic powder (can use less)↗1 teaspoon
• teaspoon season salt1⁄2 teaspoon
• teaspoon onion powder↗1 teaspoon
• teaspoon fresh ground black pepper (or to taste)↗1⁄4 teaspoon
• pinch cayenne, pepper (or adjust to suit heat level)↗1
• cup shredded cheddar cheese↗3⁄4

Step-by-step instructions

1. 1

   Set oven to 425 degrees F.

2. 2

   Set oven rack to lowest position.

3. 3

   Spray an 11 x 7 or a 13 x 9-inch baking dish with cooking spray.

4. 4

   Place the cubed butter in the baking dish and melt in the oven until hot and bubbly (about 8 minutes).

5. 5

   Meanwhile place 3/4 cup buttermilk into a shallow bowl.

6. 6

   In another shallow bowl combine the flour with 1 teaspoon garlic powder, black pepper and 1/4 teaspoon seasoned salt.

7. 7

   Firstly coat the chicken in buttermilk (allowing excess to drip off) then coat 1 pieces of chicken at a time into the flour mixture.

8. 8

   Place the chicken into the hot baking dish skin side down in the pan.

9. 9

   Bake (425 degrees F) for 20 minutes.

10. 10

    Turn the chicken over and continue to bake for another 10 minutes more.

11. 11

    Meanwhile for the sauce; in a bowl mix 1 cup buttermilk with the cream of mushroom soup 1/2 teaspoon seasoned salt, 1 teaspoon garlic powder, onion powder, black pepper and cayenne pepper until smooth, then mix in 3/4 cup cheddar cheese.

12. 12

    Pour over and around the chicken then place back in the oven and continue to bake for another 15-20 minutes or until hot and bubbly.

13. 13

    Sprinkle the top with remaining 1/2 cup (or more) cheddar cheese and allow to melt.