~buttermilk baked chciken~ t-n-t

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Servs: 8  Prep: 15m  Cook: 35m  

I cook for my 91 year old Mother and family -- I really cook a lot and every day. Most of the time I come in from outside and need something good but fast?I have several things that are my go to all-time-favorites?

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1/2 cup butter, melted 1/2 cup butter, melted
•   2-2/3 cups buttermilk, divided 2-2/3 cups buttermilk, divided
•   1-1/2 cups all-purpose flour 1-1/2 cups all-purpose flour
•   1 teaspoon garlic salt 1 teaspoon garlic salt
•   1 teaspoon pepper 1 teaspoon pepper
•   1 teaspoon Creole seasoning 1 teaspoon Creole seasoning
•   8 bone-in chicken breast halves 8 bone-in chicken breast halves
•   1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

Instructions

1. Pour butter into two 13-in. x 9-in. x 2-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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Note From The Chef

LindaChicken February 01

This lends itself well to low fat/no fat ing.

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Note From The Chef

LindaChicken February 01

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.

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