A favorite meal…

This is one of our favorite family dinners, inspired by our favorite family restaurant, The Farmer's Daughter. While it does cook for a total of an hour, it fixes quickly- maybe 5 or 10 minutes, at the most. Just be sure to have the oven preheated before you start dipping the chicken, as you'll want to melt the butter in the pan you're going to use. The kids love the dipping- sometimes I let them do it, depending on how messy I can tolerate the kitchen getting that night. You can use about two pounds of boneless, skinless chicken breast in place of the whole chicken, if you'd like. I alternate between the two, depending on what has been on sale or what's in the freezer.  The gravy is great over mashed potatoes. My raised-in-the-South husband says to remind you that it's not a complete meal without biscuits or cornbread. *smiles*

Buttermilk Chicken

(Preheat oven to 425 degrees F)

1 Frying Chicken (@3 lbs)
1 1/2 cup buttermilk
3/4  cup flour
1 1/2 teaspoon salt
1/4 cup butter
1 can cream of chicken soup

Put butter in 13x9x2 pan and melt in hot oven.Dip chicken in 1/2 cup buttermilk and roll in flour seasoned with salt and pepper (to taste). Put chicken in pan skin side down and bake for 30 minutes. Turn and bake 15 minutes. Mix remaining buttermilk and soup. Pour around chicken, and bake 15 minutes. (one hour total bake time)