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Buttermilk Chicken
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  • 3 lbs (1.4 kg). chicken, cut up
  • 1-1/2 cups (350 ml) buttermilk
  • 3/4 cup (175 ml) flour
  • 1-1/2 tsp (7 ml). salt
  • 1/4 tsp (1 ml). pepper
  • 1/4 cup (60 ml) butter
  • 1 10-1/2 oz (294 grm). can cream of chicken soup
  • Dip chicken in 1/2 cup (125 ml) buttermilk.
  • Roll pieces in flour seasoned with the salt and pepper.
  • Melt butter in a 9 x 13 inch pan.
  • Place chicken in pan, skin side down.
  • Bake, uncovered, at 375 degrees (200 C.) for 30 minutes.
  • Turn chicken and bake 15 minutes.
  • Blend 1 cup (225 ml) buttermilk and soup.
  • Pour over aand around chicken.
  • Bake 15 minutes more or until done.
Found this recipe in a church cookbook. It sounds similar to the one you are looking for.

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