1 fryer, cut up
1/2 c. evaporated milk
1 c. flour
1 1/2 tsp. salt
1/3 c. butter
1 can cream of chicken soup
3/4 c. evaporated milk
1/4 c. water

Dip chicken in 1/2 cup milk coat with salted flour. Melt butter in 9 x 13 pan. Add chicken, skin side down, to butter in pan. Bake at 425 degrees for 30 minutes. Mix chicken soup, 3/4 cup milk and water together. Pour over chicken. Bake 30 minutes more at same temperature.