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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This tops the list of family requests for dinner. The chicken is moist, flavorful and nicely browned. I alternate using bone-in chicken breasts or skinned and boned breasts. Ingredients:
1/2 cup butter, melted |
2-2/3 cups buttermilk, divided |
1-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon garlic salt |
1 teaspoon pepper |
1 teaspoon creole seasoning |
8 bone-in chicken breast halves |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
Directions:
1. Pour butter into two 13-in. x 9-in. baking pans. Pour 2 cups buttermilk into a shallow bowl. In another bowl, combine the flour, garlic salt, pepper and Creole seasoning. Dip chicken in buttermilk, then coat with flour mixture. Place bone side up in prepared pans.
2. Bake, uncovered, at 425° for 25 minutes. Turn; bake 10 minutes longer or until juices run clear. In a small saucepan, combine the soup and remaining buttermilk; cook and stir over medium heat for 5 minutes or until heated through. Serve with chicken. Yield: 8 servings.
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