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.

Print Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Course Main Course

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 9x13 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.

Keyword Chicken