A nice Southern classic. I like to serve this with rice on the side.
Melt butter in a lightly greased 13 x 9 pan in a 425 deg F oven.
Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk, and then dredge in flour. Arrange chicken, breast side down, in hot baking dish.
Bake at 425 deg F for 25 minutes. Turn chicken, & bake 10 more minutes. Stir together remaining 1 cup of buttermilk and soup; pour over chicken and bake 10 more minutes, shielding with aluminum foil to prevent excessive browning, if necessary. Serve over rice.
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Serving Size: 1 Serving (927g) | ||
Recipe Makes: 4 | ||
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Calories: 984 | ||
Calories from Fat: 425 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.2g | 63 % | |
Saturated Fat 17.4g | 87 % | |
Monounsaturated Fat 15.9g | ||
Polyunsanturated Fat 8.1g | ||
Cholesterol 225.6mg | 69 % | |
Sodium 1829.7mg | 63 % | |
Potassium 1412.8mg | 37 % | |
Total Carbohydrate 56.4g | 17 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 55.1g | ||
Protein 80.1g | 114 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 984
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