BUTTERMILK CHICKEN
(Serves 4-6)

1 CUT-UP CHICKEN
1/12 C. BUTTERMILK
3/4 C. FLOUR
1-1/2 TSP. SALT
1/4 TSP. PEPPER
1/4 C. BUTTER

1 CAN CREAM OF CHICKEN SOUP

 

OVEN 375o
MIX FLOUR, SALT AND PEPPER TOGETHER
DIP CHICKEN IN 1 CUP OF BUTTERMILK, SHAKE OFF EXCESS.
ROLL IN FLOUR MIX.
MELT BUTTER IN 9X13 INCH PAN
BAKE SKIN SIDE DOWN FOR 30 MINUTES.
TURN AND BAKE FOR 45 MINUTES.
MIX TOGETHER THE REMAINING 1/2 C. OF BUTTERMILK AND THE CAN OF CREAM OF CHICKEN SOUP. POUR AROUND CHICKEN AND BAKE FOR A FURTHER 15 MINUTES.