1 frying chicken (about 3 lbs.), cut up
1 1/2 c. buttermilk
3/4 c. flour
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 c. butter
1 can cream of chicken soup

Dip chicken in 1/2 cup buttermilk and roll in flour seasoned with the salt and pepper. Put butter in 13x9x2 inch baking pan and melt in hot oven (425 degrees). Put chicken in pan skin side down and bake 30 minutes. Turn and bake 15 minutes.

Mix remaining buttermilk and the soup and pour around the chicken. Bake 15 minutes longer until tender.