Buttermilk Chicken

• 3 lbs (1.4 kg). chicken, cut up
• 1-1/2 cups (350 ml) buttermilk
• 3/4 cup (175 ml) flour
• 1-1/2 tsp (7 ml). salt
• 1/4 tsp (1 ml). pepper
• 1/4 cup (60 ml) butter
• 1 10-1/2 oz (294 grm). can cream of chicken soup

1. Dip chicken in 1/2 cup (125 ml) buttermilk.
2. Roll pieces in flour seasoned with the salt and pepper.
3. Melt butter in a 9 x 13 inch pan.
4. Place chicken in pan, skin side down.
5. Bake, uncovered, at 375 degrees (200 C.) for 30 minutes.
6. Turn chicken and bake 15 minutes.
7. Blend 1 cup (225 ml) buttermilk and soup.
8. Pour over aand around chicken.
9. Bake 15 minutes more or until done.

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

Taken from online-cookbook.com/goto/cook/rpage/000596 (may not work)