Bring Em' Runnin' Buttermilk Chicken
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- chicken breast halves, skinless and boneless
- 1/2 stick
- 3 c
- 1 c
- 2 can(s)
- cream of mushroom soup
- salt and pepper
1Preheat oven to 425 degrees. Put butter in a 9x13 inch pan, and pop into the oven to melt.
2Salt and pepper the chicken breasts. Put 1 cup of the buttermilk in a medium bowl. Put flour in a second medium bowl, and season with salt and pepper.
3Take your pan with the melted butter out of the oven. Dip each chicken breast in the buttermilk, and then dredge in seasoned flour. Lay the breasts in a single layer in the melted butter.
4Bake for 25 minutes. Flip chicken and bake for 10 minutes. While chicken is baking, whisk together the 2 cans of soup and the remaining 2 cups of buttermilk. Pour the buttermilk/soup mixture over the chicken and bake for final 10 minutes.
5Ladel gravy over the chicken breasts to serve.