Serves: 4
Total Calories: 245
Melt butter in a 13"x9" baking pan in a 425-degree oven; set aside. Sprinkle chicken with salt and pepper; dip in 1/2 cup buttermilk and dredge in flour. Arrange chicken in pan; bake at 425 degrees for 25 minutes. Turn chicken over and bake for an additional 10 minutes. Stir together remaining buttermilk and soup; pour over chicken and bake for an additional 10 minutes. If necessary, cover with aluminum foil to prevent browning. Serve chicken drizzled with gravy from dish.
Tip: Twist stems of fresh rosemary around fine wire to form napkin rings…pleasing to the senses with its bright green color and spicy scent.
This Buttermilk Baked Chicken recipe is from the Almost Homemade Cookbook Cookbook. Download this Cookbook today.
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