Oh yeah! This is some down home Southern cooking right here. This chicken is unbelievably good for baked chicken and the gravy is to die for. You might want to double up on the gravy, you will definitely want it for your biscuits the next morning.
Ingredients:
- 1 1/2 cups buttermilk*
- 1/4 cup butter
- 4 boneless, skinless chicken breast, thawed if frozen
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 (10 ounce) can cream of mushroom soup
- 1 tablespoon dried parsley
Directions:
Preheat oven to 425F.
Melt butter in a 9×13 inch pan.
Place 1/2 cup of the buttermilk onto a shallow dish, set aside the rest
In another shallow dish, mix together the flour, salt and peppers.
Dip chicken in the buttermilk.
Then dredge the chicken into the flour mixture.
Place the dredged chicken in the prepared pan.
Bake uncovered for 30 minutes.
Turn the chicken over and bake for an additional 15 minutes.
Combine the remaining 1 cup of buttermilk and the cream of mushroom soup.
Pour over chicken and bake for 15 minutes more.
Transfer the chicken onto a serving platter and garnish with parsley.
Stir the gravy up real well and then transfer to a gravy boat or other serving dish.
Serve topped with the pan gravy and a side of mashed potatoes.
*I use powdered buttermilk because it has a very long shelf life and taste just as good as fresh buttermilk.
