Buttermilk Chicken

Avistine Kendrix, F.H.S.

  • 1 (2 1/2 to 3 lb.) ready to cook broiler-fryer chicken, cut up
  • 1 1/2 cup buttermilk
  • 3/4 cup all-purpose flour
  • 1 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup butter or margarine
  • 1 (10 1/2 oz) can condensed cream of chicken soup

Dip chicken into 1/2 cup buttermilk. Roll in flour seasoned with the salt and pepper. Melt butter in a 13 x 9 x 2 inch pan. Put chicken in pan, skin side down, and bake, uncovered, in a moderate oven (375°) for 30 minutes. Turn chicken and bake 15 minutes more, or till done.

Serve 6.

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