1 lg. Fryer (3 lbs. or so)
1 1/2 C. buttermilk
3/4 C. flour
1 1/2 tsp. salt
1/4 C. melted butter
1 (10 1/2 oz.) can cream of mushroom soup
Drain cut-up fryer parts-pat dry with a paper towel. Dip chicken in 1/2 C. of the buttermilk. Roll in flour seasoned with salt and pepper. Melt margarine in 9x13-inch baking dish. Place in each piece of chicken, turn, having skin side down (if not skinned) Bake uncovered in 375 degree oven for 30 minutes. Turn chicken and continue baking for 15 minutes. Blend 1 C. buttermilk with cream of mushroom soup, pour around chicken in pan, return to oven and bake for 15-30 minutes until chicken is well done.
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