1 frying chicken, cut up or choice pieces (approximately 3 lb.)
1 1/2 c. buttermilk
3/4 c. flour
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 c. butter
1 can condensed cream of chicken soup

Dip chicken in 1/2 cup buttermilk and roll in the flour seasoned with the salt and pepper. Put butter in 9x13x2 inch pan and melt in hot 425 degree oven. Put chicken in pan, skin side down, and bake 30 minutes. Mix remaining buttermilk and the soup and pour around chicken. Bake 15 minutes longer, or until tender. Serves 6.