1 cut up frying chicken or 6 chicken breasts
3/4 Cup flour
1/4 Cup butter
1 can cream of chicken soup
1 1/2 cup buttermilk
1/4 teaspoon pepper
1 1/2 teaspoon salt
Dip chicken in 1/2 cup buttermilk, then roll in flour seasoned with salt & pepper. Melt butter in 13 x 9 x 2 inch pan. Put chicken in pan, skin side down and bake at 425 degrees for 30 minutes. Turn chicken and bake another 15 minutes. Blend remanding buttermilk and soup and pour around chicken. Bake 15 minutes more.
