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

Melt butter. Combine flour, salt, and pepper. Dip chicken in 1/2 cup buttermilk. Roll in flour mixture. Put in pan, skin side down. Bake, uncovered, at 425 degrees for 30 minutes. Turn and bake 15 more minutes. Mix soup and 1 cup buttermilk. Pour around chicken. Stir. Continue cooking until mixture is heated.