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

Melt the butter in a pan. Combine the flour, salt and pepper. In 1/2 cup buttermilk dip the fryer parts. Roll in flour mixture and put in pan skin side down. Bake uncovered for 30 minutes at 350 degrees. Turn over and bake 15 minutes until brown and done.

Mix 1 can cream of chicken soup and 1 cup buttermilk and pour around chicken. Remove chicken, stir gravy and serve on a platter with rice.