Buttermilk Baked Chicken
1/4 cup butter
4 bone-in chicken breasts, skinned
½ teaspoon salt
½ teaspoon pepper
1½ cup buttermilk, divided
¾ cup all purpose flour
1 can cream of mushroom soup
Garnish: Lemon wedges
Melt butter in a lightly greased 13x9 baking dish at 425°.
Sprinkle chicken with salt and pepper. Dip chicken in ½ cup buttermilk and dredge in flour. Arrange chicken, breast side down in baking dish.
Bake at 425° for 25 minutes. Turn chicken and bake for 10 more minutes. Stir together 1 cup buttermilk and soup; pour over chicken and bake 10 more minutes shielding with aluminum foil to prevent excessive browning if necessary. Spoon sauce from pan over chicken and squeeze lemon over top.