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This recipe for Buttermilk-Baked Chicken Breasts, by , is from The Jay and Gary Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4-6 chicken breasts with skin 1/2 stick margarine 1 c. flour 1 tsp. salt 1 tsp. cayenne pepper 2 tsp. Cajun seasoning 2 c. buttermilk 1 10 3/4-oz. can cream of chicken soup
Preheat oven to 425º. Put margarine in a 13" x 9" baking dish and heat in oven. Combine flour, and seasonings in a mixing bowl. Place chicken in another bowl and cover with buttermilk. Take each breast, shaking off excess milk, and roll in seasoned flour. Place breasts in baking dish skin side down and cook for 30 minutes or until skin is brown and crispy. Turn chicken over and bake another 15-20 minutes. Combine soup with remaining buttermilk and whisk. Pour over chicken and bake an additional 15-20 minutes. Use buttermilk drippings as a gravy.
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