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

Dip chicken in 1/2 cup buttermilk. Roll in flour seasoned with the salt and pepper. Melt butter in a 13 x 9 inch pan. Put chicken in pan, skin side down, and bake uncovered in a 375 degree oven for 30 minutes. Turn chicken and bake 15 minutes more. Blend remaining 1 cup buttermilk and soup. Pour over chicken. Bake 15 minutes more or until done. Serves 6.

NOTE: The gravy is delicious served over rice. Chicken may be skinned. I use half the amount of salt.