Buttermilk Chicken
I got this recipe from the red and white checkered Betty Crocker cookbook. I still have this cookbook and I don’t use a lot of recipes out of it, but this is still a good one. It is easy, a little messy to eat, but delicious.
Ingredients
- 1 whole chicken cut into pieces, or just 8 pieces of chicken
- 1 1/2 cups buttermilk
- 3/4 cup flour
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup butter
- 1 can cream of chicken soup
Instructions
- Preheat oven to 375 degrees.
- Place butter in a 9×13 pan and place in oven to melt.
- Combine flour, salt and pepper in a dish you can roll chicken in.
- Place 1/2 cup buttermilk in a bowl.
- Dip chicken in buttermilk and then roll in seasoned flour. Put chicken in pan with melted butter.
- Bake uncovered for 30 minutes. Turn chicken and bake 15 more minutes.
- Take remaining 1 cup buttermilk and cream of chicken soup and blend together.
- Pour over chicken and bake 15 more minutes or until chicken is done.
Notes
I use bone-in chicken pieces, they just have a better flavor.