Crispy Buttermilk Chicken with Creamed Corn

Golden, crispy chicken paired with rich, creamy sweet corn makes this comforting meal a family favorite! The chicken is tender and juicy on the inside, with a flavorful coating on the outside, while the creamy corn adds the perfect touch of sweetness. This delicious Southern-inspired dinner is easy to prepare and perfect for a satisfying weeknight meal.

Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts
• 1 cup buttermilk
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup all-purpose flour

For the Creamed Corn

• ½ cup corn kernels, fresh or frozen
• 1 cup heavy cream
• 1 tablespoon butter
• Salt and black pepper, to taste
• 1 tablespoon chopped fresh parsley, for garnish

Instructions

Step 1: Marinate the Chicken

In a large bowl, whisk together the buttermilk, garlic powder, paprika, salt, and black pepper. Add the chicken breasts and coat them evenly. Cover and refrigerate for at least 30 minutes to help tenderize the chicken and infuse it with flavor.

Step 2: Prepare the Oven

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it if desired.

Step 3: Coat the Chicken

Place the flour in a shallow dish. Remove each chicken breast from the buttermilk mixture, allowing the excess to drip off, then coat thoroughly in flour. Press the flour gently onto the chicken to help create a crispier coating.

Step 4: Bake the Chicken

Arrange the coated chicken breasts on the prepared baking sheet, leaving space between each piece. Lightly spray or drizzle the coating with oil to encourage browning.

Bake for 25–30 minutes, depending on the thickness of the chicken, until golden and cooked through. The internal temperature should reach 165°F (74°C). For extra crispiness, broil for the final 1–2 minutes, watching carefully to prevent burning.

Step 5: Make the Creamed Corn

While the chicken bakes, melt the butter in a saucepan over medium heat. Add the corn kernels and cook for about 2 minutes, stirring occasionally.

Pour in the heavy cream and bring the mixture to a gentle simmer. Cook for 5–7 minutes, stirring frequently, until the cream thickens slightly. Season with salt and black pepper to taste.

Step 6: Serve

Transfer the crispy chicken to serving plates and spoon the warm creamed corn alongside it. Garnish with freshly chopped parsley and serve immediately.

Tips for the Best Results

• For extra crispiness: Lightly spray the flour-coated chicken with cooking oil before baking.
• For juicy chicken: Avoid overcooking and check the internal temperature with a meat thermometer.
• For richer creamed corn: Add a little grated Parmesan cheese or a small extra pat of butter.
• For a spicier kick: Add a pinch of cayenne pepper to the flour mixture.
• For a complete meal: Serve with mashed potatoes, roasted vegetables, or a fresh green salad.

Recipe Information

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Servings: 4
• Cuisine: Southern-Inspired American
• Course: Dinner