Buttermilk Chicken

Name: Buttermilk Chicken
Ingredients: 4 to 6 half chicken breasts, skinned; 1 1/2 c. buttermilk, divided; 3/4 c. flour; 1/2 tsp. salt; 1/4 tsp. pepper; 1/4 c. margarine; 1 (10 1/2 oz.) can cream of mushroom soup

7 ingredients

8 steps

Ingredients

4 to 6 half chicken breasts, skinned
1 1/2 c. buttermilk, divided
3/4 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. margarine
1 (10 1/2 oz.) can cream of mushroom soup

Directions

1

Preheat oven to 425°.
2

Dip chicken into 1/2 cup buttermilk, then roll chicken in mixture of flour, salt and pepper.
3

Melt margarine in 9 x 13-inch pan.
4

Place chicken in pan, breast side down.
5

Bake 30 minutes uncovered.
6

Turn chicken and bake for 15 minutes more.
7

Turn chicken again and pour mixture of 1 cup buttermilk and mushroom soup over chicken, baking 15 minutes more. Remove chicken to platter and serve with pan gravy.
8

I have used crushed Ritz crackers instead of flour, and it gives a somewhat richer flavor.