This chicken is delicious hot or cold. Great to make ahead and take to the cottage or on a picnic. Make the basic recipe or try some of the variations below, or just add your own favourite seasonings. You will not believe how moist your chicken will be!

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Recipe Summary test

prep:
50 mins
total:
50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine Carnation Milk® and vinegar in a large bowl. It will thicken up. Add chicken pieces and make sure the pieces are covered in the milk mixture. Cover well and marinate in the refrigerator overnight.

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  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

  • Place flour in a shallow dish. Remove chicken from milk. Dip chicken pieces into flour, shaking off any excess. Place on prepared baking sheet. Season with salt and pepper.

  • Bake in preheated oven 50 minutes or until chicken is cooked through. Turn chicken over after 30 minutes and continue baking.

Variations:

Add 1 tbsp (15 mL) smoked paprika and 1/4 tsp (1 mL) cayenne pepper to Carnation Milk(R) mixture.

Add 2 tsp (10 mL) curry powder to Carnation Milk(R) mixture.

Add 2 tsp (10 mL) dried oregano and 1 clove garlic minced, to Carnation Milk(R) mixture.

Tips:

Chicken is cooked when the internal temperature reaches 165 degrees F (74 degrees C). Using an instant read thermometer takes all the guesswork away.

Nutrition Facts

272 calories; protein 22.5g; carbohydrates 26.7g; fat 7.8g; cholesterol 60.6mg; sodium 93.6mg. Full Nutrition
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Reviews (14)

Rating: 4 stars
02/08/2010
I made this recipe as a base , as i thought this recipe in its entirety seems a little bland. I used 2 cups whole milk and the juice of 2 lemons and let it curdle for 15 mins (for the buttermilk) then poured it over 6 large drumsticks and marinated for about 6 hours. Then i took flour, paprika, chili powder, garlic powder, salt and pepper and a little chicken rub (basically 2 pinches of herbs de provence) and mixed it all in the flour, dipped the chicken to coat and cooked exactly like recipe said. Turned out GREAT. I ama vegetarian most of the time and will only eat chicken if has GREAT flavor and the marinade definitely made this chicken moist and flavorful and ofcourse the herbs i added to the flour helped as well. Will make again and was just as good as any other FRIED chicken out there. Read More
(8)
Rating: 5 stars
10/02/2009
Everyone from the hubby, the 3 year old to the 10 month baby couldn't get enough of this chicken- and a super easy fast dinner (I did the curry variation). I used fat free evaporated milk- worked out fine. Going into the regular rotation for SURE. Read More
(7)
Rating: 5 stars
07/28/2010
I tried the basic recipe, and it was not bad, but a little light on flavour. I might try this again with one of the variation suggestions. Paprika, cayenne, curry or garlic would definitely give this a flavour boost. It's now several months later, and I should mention that this recipe is in my regular rotation. I now use a teaspoon of curry powder in the Carnation Milk mix, and another teaspoon and a half of curry powder in the flour mix. You might vary the amount depending on how subtle you want your flavour. Each time, the chicken is moist and flavourful and the texture is crispy. Always a crowd-pleaser. Read More
(6)
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Rating: 5 stars
12/21/2009
I used regular carnation evaporated milk and lemon juice. I added lemon zest as well and regular paprika with some smokey Tabasco sauce. Delicious. I wiped excess marinade off with a paper towel before dipping in flour. Stayed on just fine. This is a great recipe for guests. Easy to prepare ahead of time and bake off when your ready. It is just fine marinated in the am and cooked for dinner. Read More
(5)
Rating: 4 stars
10/13/2009
All and all the chicken was pretty good but all the flavor came from the crust on the outside. I didn't detect any actual flavor in the meat from marinating it over night. I used vinegar and the evaporated milk. Read More
(4)
Rating: 4 stars
11/06/2009
I always love recipes that call for over-night marinading and this one is no different. I made it with both the lemon juice and the vinegar and I preferred the lemon juice. It gave it an interesting zip! This is going to make it's way into my weekly rotation. Read More
(2)
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Rating: 4 stars
04/26/2010
Mine did not look like the picture, but it was still very good and easy to make. Read More
(1)
Rating: 4 stars
10/26/2010
This was pretty good, I only marinated for 1 hr. I did half with the garlic and oregano it was bland for me the other half I added a tbsp of Indian Masala and loved the flavour that added. Will do this again and see if marinating it longer makes a difference. It was nice and crisy like fried chicken without the greece. Next time I'll skip the parchment paper and just make it in a glass dish sprayed with cooking spray. Will definatly use the Indian Masala again. Read More
(1)
Rating: 1 stars
11/03/2009
I followed the recipe exactly but the buttermilk coating wouldn't stay onwhen it was baked. Flavour was decent, but nothing too special. wouldn't make it again. Read More