Buttermilk Chicken

Buttermilk Chicken


April 21, 2015

  • Cook: 6 hrs


1.5kg chicken

1 1/2 cups buttermilk.

1 can Cream of mushroom soup.

2 teaspoons minced garlic.

1/3 Cup butter.

1/2 cup Plain Flour

pinch of each of the following add to the flour.



Cayenne pepper

Parsley flakes

Chive flakes.


1Fry the butter and the garlic ( or sear in SC )

2Pour 1/2 cup of the buttermilk into a bowl and place the chicken pieces in.

3Then coat the chicken in the flour and spice mix.

4Transfer to your SC and fry off ( or frypan).

5Arrange the chicken in your SC and mix the 1 cup of buttermilk and the leftover buttermilk with the can of mushroom soup. Pour over the chicken and cook on high 4 hours and then check.

6Timing will depend on your SC. You can cook on low 6-8.

7Remove the chicken and then give your gravy a really good stir. Serve with your favourite veges or rice , pasta.

Submitted by Robyn Clark


1 Review

Cindy Larrosa-Jones

March 28, 2019

I made this today , however I did not have
a can of creamy mushroom soup so I added packetushroom soup and coconut milk… It’s almost ready so I tasted it… It is quote nice..thank you

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