1 fryer, cut up
1/4 c. shortening
2 1/2 c. buttermilk
2 cans cream of chicken soup
3/4 c. flour, seasoned with 1 1/2 tsp. salt and 1/4 tsp. pepper

Use 1/2 cup buttermilk to dip chicken in, then roll in flour. Melt shortening in 9x13 inch baking dish; place chicken, skin side down, in pan. Bake at 425 degrees for 30 minutes uncovered.

Combine soups and 2 cups buttermilk. Pour over and around chicken, pushing chicken towards center of pan. Bake additional 15 minutes. (Will hold another 15 minutes, covered, if necessary.)

If more gravy is desired, stir in additional buttermilk after removing chicken. Good served with rice, noodles, or etc.