Buttermilk Chicken


  • 4 chicken breasts
  • 1 1/2 cup buttermilk, divided
  • 3/4 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup butter
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  • 1 can cream of chicken soup


Combine flour, salt, and pepper. Dip chicken into 1/2 cup buttermilk. Roll in flour, then in salt and pepper mixture. Melt butter (or margarine) in a baking pan, put chicken in the pan. Bake at 425 degrees F for 30 minutes. Turn and bake 15 minutes more. Turn breasts again. Pour 1 cup buttermilk and cream of chicken soup, mixed together over chicken. Bake 15 minutes more. Remove chicken breasts, Use liquid for gravy for mashed potatoes or rice.

By Gail from Chattanooga


December 12, 20060 found this helpful

I've made something similar but I used plain milk instead of buttermilk. Why did I never think of that? Sounds good.

What a small world I live right outside of Chattanooga!

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