Buttermilk Baked Chicken Recipe

• 1/4 c. Butter or possibly margarine
• 4 x Bone-in chicken breast halves
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 1 1/2 c. Buttermilk, divided
• 3/4 c. Flour
• 1 x (10 3/4) can Cream of mushroom soup, undiluted

1. Heat butter in a lightly greased 13X9-inch baking dish in a 425 degree oven.
2. Sprinkle chicken with salt and pepper.
3. Dip chicken in 1/2 c. buttermilk, and dredge in flour.
4. Arrange chick, breast side down, in baking dish.
5. Bake at 425 degrees for 25 min.
6. Turn chicken and bake 10 more min.
7. Stir together remaining 1 c. buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more min, shielding chicken with foil to prevent excessive browning, if necessary.
8. Drizzle gravy over chicken and serve with, Whipped Celery Potatoes.

butter, salt, pepper, buttermilk, flour, cream of mushroom soup

Taken from cookeatshare.com/recipes/buttermilk-baked-chicken-95820 (may not work)