1 (2 1/2 to 3 lb.) chicken, cut up
1 1/2 c. buttermilk
3/4 c. plain flour
1 1/2 tsp. salt
1/4 tsp. pepper
1 (10 1/2 oz.) can condensed cream of chicken soup

Dip chicken into 1/2 cup buttermilk. Then roll in flour seasoned with the salt and pepper. Melt butter in a 13 x 9 x 2 inch pan. Put chicken in pan, skin side down and bake uncovered in a moderate oven (375 degrees) for 30 minutes. Turn chicken and bake 15 minutes. Blend remaining 1 cup buttermilk and soup; pour around chicken. Bake 15 minutes more or until done. Serves six people.