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Buttermilk Chicken
Ingredients:
1 2 1/2 to 3 lb. frying chichen, cut up
1 1/2 c. buttermilk
3/4 c. flour
1 1/2 tsp. salt
1/4 c. butter
1 can condensed cream of chicken soup
1 2 1/2 to 3 lb. frying chichen, cut up
1 1/2 c. buttermilk
3/4 c. flour
1 1/2 tsp. salt
1/4 c. butter
1 can condensed cream of chicken soup
Directions:
Dip chicken into 1/2 c. buttermilk. Then roll in flour seasoned with salt and 1/4 tsp. pepper. Melt butter in 13x9x2" baking pan. Put chicken in pan, skin side down, and bake , uncovered, in a moderate oven (375 degrees) for 30 minutes. Turn chicken and bake 15 minutes. Blend remaining 1 cup buttermilk and soup; pour around chicken. Bake 15 minutes more.
Makes 6 Servings
Dip chicken into 1/2 c. buttermilk. Then roll in flour seasoned with salt and 1/4 tsp. pepper. Melt butter in 13x9x2" baking pan. Put chicken in pan, skin side down, and bake , uncovered, in a moderate oven (375 degrees) for 30 minutes. Turn chicken and bake 15 minutes. Blend remaining 1 cup buttermilk and soup; pour around chicken. Bake 15 minutes more.
Makes 6 Servings
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