Buttermilk Oven Fried Chicken
1/4 cup butter or margarine
4 bone-in chicken breast halves*
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups buttermilk, divided
3/4 cup all-purpose flour
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
Garnish: chopped fresh parsley
Melt butter in a lightly greased 13- x 9-inch baking dish in a 425 degrees oven.
Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk, and dredge in flour.
Arrange chicken, breast side down, in baking dish.
Bake at 425° for 25 minutes. Turn chicken, and bake 10 more minutes.
Stir together remaining 1 cup buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary. Drizzle gravy over chicken and Whipped Celery Potatoes. Garnish, if desired.