On Feb 5, 1:44 pm, Melba's Jammin' > wrote:
> I found this online
[snip]
> PREPARATION:
> Combine flour, salt and pepper. Dip chicken into 1/2 cup buttermilk.
> Roll in flour, salt and pepper mixture. Melt butter (or margarine) in a
> baking pan, put chicken in pan. Bake at 425° uncovered for 30 minutes.
>
> Turn and bake 15 minutes more. Turn breasts again. Pour 1 cup buttermilk
> and cream of chicken soup mixed together over chicken. Bake 15 minutes
> more.
>
> How's it sound?

Sounds confused to me. Soaking in buttermilk is great for fried
chicken and can't hurt here. But the recipe starts out with an "oven
frying" process that tries to generate a crispy crust without your
having to do frying work. These processes don't work very well, at
least not for me. Then you drown it with the soup-that-wants-to-be-a-
sauce, well thinned out, which will kill any crispiness that did
develop. I think recipe writers do this to conceal what the soup can
is for. They'd be more honest if they heated the soup in a saucepan
and thinned it to gravy consistency and served it on the side. But
then everyone would know they were just taking a lame approach to
gravy-making.

All that said, as persnickety as it is, this dish will taste just like
you expect it to, so if that's the kind of thing you like then this
will provide it. Possible seasoning additions for the chicken or the
flour: five-spice powder, or a little bit of jerk seasoning.
Possible additions for the soup/sauce: a handful of chopped parsley,
a couple shakes of white pepper, a bit of sage. -aem