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

Dip chicken in 1/4 cup milk. Roll in mixture of flour, salt and pepper. Melt butter in 13 x 9 x 2 inch pan. Put chicken into pan skin side down. Bake in 425 degree oven for 30 minutes. Turn chicken and mix soup, 3/4 cup milk and water. Pour around chicken. Bake 30 minutes longer, or until drumstick is tender when pierced with a fork.