I like this because it is easy, my family likes it because it tastes good.
Buttermilk Chicken
1 Tyson chicken, cut up
1 qt buttermilk
flour
1/2 stick margarine
1 can cream of mushroom soup
salt
Salt each piece of chicken and place it in a large bowl. Pour buttermilk over chicken till all chicken is covered. Let sit for 1, 2 or 3 hours as time allows.
Pre-heat oven to 375 degrees.
Melt margarine in large baking pan, or in Grandma's big cast iron skillet she got from Larry Renfroe. Reserve buttermilk.
Roll each piece of chicken in flour and place skin side down in baking pan. Cook at 375 degrees for about 45 minutes. Lower temperature of oven to 350 degrees, turn chicken pieces and cook another 20 minutes.
Mix can of soup with the buttermilk and pour over chicken. Cook about another 20 minutes, until sauce is hot and bubbly.
Serve with mashed potatoes or egg noodles.
Very good on a cold winter night.
11 comments:
I wonder where I could find one of those Grandma's skillet she got from Larry Renfroe. Oh don't tell me Mama gave it to you......Like she gave Betty the pictures....
I'll have to lock up my skillet's when Helen comes to visit. I wonder if Greg would see the mushrooms if I cooked this.
dear my favorite mother I changed the look of my blog and lost all my links I need your help whenever you have time you will have to show me how to fix it...and I promise I will watch this time.....
Now, this sounds good. And I have
one of those larry Renfroe skillets.
Larry worked for an old man (Bill
Price) at a country like store who
sold such old fashioned things 35 years ago. Most of the stores by
then did not sell iron skillets, but now you can buy them at Wal mart, Helen, if you want one. What
makes them good is the seasoning from cooking. Momma and now Fleta
have been cooking in this one a long time. So it is very good, I am sure.
They say you actually get some of the iron from the skillet, too, which is a good thing. The teflon from those skillets is not a good thing!
Mamma did not give me the skillet. When I had 3 men to feed, and she had only her and Daddy, I traded my small 6 inch iron skillet for her big one with a lid. She loved the little skillet cause it was just right for their breakfast. But, I think I did get it back also, after her death. It is great for cooking in the oven, cause of the heavy lid.
I have had several Iron skillets over the years... about 10 years ago I just gave up....You know if you try to keep them really clean they just rust up! Yes I know all about how they need to be seasoned and cared for but I could take a really old well seasoned one and have it rusted in a month. They are not for me....I also have a flat top stove and they do not work well on them because the bottom of the skillet is not completely flat....You know flat top stoves are easier to clean and clean anymore is more important than cooking!
Well, I don't have a flat top
stove. I still have all the iron
skillets. I guess the secret is
not being very clean....then they work just fine. As little water
in them as possible, which works great when you are not a good house
keeper!
when you wash a iron skillet you need to put it on the heat and dry it well. I have a gas stove with a pilot light so I place mine in the oven after washing and that dries it. by the way you daughter said you were the one that said you were sweet and your sisters were a mess! should have known!
i like my dutch oven more than the iron skillet. i'm thinking in the fall we need to go camping so i can use it in a primitive setting.
I am like helen I have never had a good cast iron skillet mine is a rust iron skillet.
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