Mrs Wilkes Baked Buttermilk Chicken Recipe

Preheat oven to 425 F.

Dip chicken in 1/2 cup of the buttermilk, then roll chicken in a mixture of flour, salt and pepper (and optional cayenne pepper).

Melt butter in a 9" x 13" inch pan. (**NOTE: If I am using bone-in chicken, I add a tbsp. of olive oil for the longer baking time. It helps prevent the butter from burning and adds a nice extra flavor.)

Place the dredged chicken in the pan, meat-side down.

Bake uncovered for 30 minutes (1 hour for bone-in breasts). Turn the chicken over and bake for 15 minutes more.

Combine the remaining 1 cup of buttermilk and the cream of mushroom soup.

Pour over chicken and bake for 15 minutes more.

Remove the chicken, place on a platter, and garnish with parsley. Serve with pan gravy. **

Our Suggestion: This gravy is so delicious that we sometimes double the gravy part of the recipe to make sure we have enough gravy to go over potatoes, biscuits - or just to drink from a martini glass. Okay, maybe nix that last idea...but you could. It's that good. Really. There's no such thing as having too much gravy. That's our motto anyway. Enjoy.