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Buttermilk Baked Chicken

1/2 cup butter, melted
2-2/3 cups buttermilk, divided
1-1/2 cups 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

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.

Printed from tasteofhome.com Jul 6, 2008

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Buttermilk Baked Chicken cont.

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.