Baked Chicken in Butter and Cream
Baked Chicken with Butter & Cream was the signature dish of the now closed Stephenson’s Apple Farm Restaurant. It’s kind of like oven baked fried chicken, but it’s SO moist. A family favorite!
Many of you know that I have quite the collection of old cookbooks, I just love them. I have such a love for them that I also sell them. I came across a cookbook from 1967 from Stephenson’s Apple Farm recently at an estate sale and found this chicken recipe. It sounded interesting enough and a quick google search showed that it was supposed to be their signature dish at their restaurant. Their restaurant has been closed now for several years, but with this recipe – you can make this anytime you’d like.
It reminds me of fried chicken.. the crust gets nice and crispy like fried chicken and it’s oh-so-moist and delicious. It’s hard to believe that a recipe this simple and easy can make a final product as amazing as this. It’s a new favorite here!
What do I need to make this Baked Chicken in Butter and Cream?
There’s a video of me making this at the bottom of this post, before the printable recipe!
- a whole chicken, cut up
- water (to dip the chicken in)
- 1 cup flour
- 3 teaspoons salt
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- butter
- 1/2 cup dry powdered milk
- 1.5 cups of hot water
Mix together the breading, which is the flour, salt, paprika, and black pepper. The original recipe called for only half of those ingredients but I found that I didn’t have enough breading mixture to coat the chicken, so I doubled it. Dip the chicken pieces into the water and then dredge it in the flour mixture and place it into large baking dish (9×13 or 11×14 work great) skin side down. Place a pat of butter on each piece of chicken. You may want to use two pats of butter on the breasts since they are larger. Once all the chicken pieces are in the dish, bake it on 350 for 30 minutes, then remove and go on to the next step.
Next, whisk together the powdered milk and hot water and pour it around the chicken. Bake it for another hour and fifteen minutes on 350 degrees.
The ‘butter and cream’ mixture in the bottom of the dish will get a little charred in some places, but don’t worry – that’s what it is supposed to do… and it’s yummy! The chicken cooks up almost like fried chicken but it’s oh-so-moist. This has quickly become a family favorite in my home!
Baked Chicken in Butter and Cream
Ingredients
- 1 whole chicken, cut up (5 to 6 pounds)
- water to dip the chicken in
- 1 cup all purpose flour
- 3 tsp salt
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 cup powdered dry milk
- 1.5 cups hot water
Instructions
- Preheat your oven to 350 degrees.Mix together the breading, which is the flour, salt, paprika, and black pepper. The original recipe called for only half of those ingredients but I found that I didn't have enough breading mixture to coat the chicken, so I doubled it. Dip the chicken pieces into the water and then dredge it in the flour mixture and place it into large baking dish (9x13 or 11x14 work great), skin side down. Place a pat of butter on each piece of chicken. You may want to use two pats of butter on the breasts since they are larger. Once all the chicken pieces are in the dish, bake it on 350 for 30 minutes, then remove and go on to the next step.
- Next, whisk together the powdered milk and hot water and pour it around the chicken. Bake it for another hour and fifteen minutes on 350 degrees.The 'butter and cream' mixture in the bottom of the dish will get a little charred in some places, but don't worry - that's what it is supposed to do... and it's yummy! The chicken cooks up almost like fried chicken but it's oh-so-moist. This has quickly become a family favorite in my home!
