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Baked Chicken in Butter and Cream


  • 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


  • 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!