There's a reason this recipe made the Southern Living Hall of Fame. It's fabulous! It has just a few ingredients and tastes like real home cooking. I've also made this dish without pouring the gravy over the chicken for the final 15 minutes of baking, and the end result is more like oven-fried chicken. Either way, it's worth making!
Buttermilk Baked Chicken
--Southern Living, 2000 Recipe Hall of Fame
1/4 cup butter or margarine
4 bone-in chicken breast halves
1/2 teaspoon salt
1/2 teaspoon pepper
1½ cups buttermilk, divided
3/4 cup all-purpose flour
1 (10 3/4-oz) can cream of mushroom or chicken soup, undiluted
Garnish: chopped fresh parsley, optional
Melt butter in a lightly greased 13" x 9" baking dish in a 425ºF oven. Sprinkle chicken with salt and pepper. Dip chicken in ½ cup buttermilk, and dredge in flour. Arrange chicken, bone side up, in baking dish. Bake for 25 minutes. Turn chicken, and bake 15 more minutes. Stir together remaining 1 cup buttermilk and cream soup to make gravy; pour over chicken, and bake 10-15 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary. Drizzle gravy over chicken and serve with Mashed Potatoes. Garnish, if desired.
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