Serve with mash potatoes,vegetables,a salad,and cranberry sauce.
I like to use skinless chicken breasts or skinless chicken breasts & thighs. You may desire to add drumsticks. (I use skinless chicken. Because I do not like picking meat off from bones or to have my guests do so either.)
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6-8 largechicken breast halves, skinless and boneless
2 1/2 cbuttermilk
1 1/4-1/2 call purpose flour
1 1/2-2 tspsalt
1/4-1/2 cbutter or margarine
2-3 101/2 ozcans cream of chicken soup
How to Make BUTTERMILK CHICKEN
- Dip chicken pieces in 1 cup buttermilk. Then roll in flour seasoned with, desired, amount of salt and pepper. Melt butter or margarine in bottom of a 13x9x2-inch pan.
Put chicken pieces in pan, top sides down, and bake, uncovered, in 375 degree oven for 30 minutes.
Turn chicken pieces and bake 15 minutes.
- Blend remaining 11/2 cup buttermilk and soup; pour on top and around chicken pieces. Bake 15 minutes longer or until done.
- Remove pieces of chicken and put on serving dish. Stir mixture in bottom of pan. Pour mixture into 1-2 measuring cups and use as a gravy over mashed potaoes and/or chicken pieces. Serve with your favorite vegtables and/or a salad. (I serve cranberry sauce along with the meal.)...Enjoy!