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Today is September 29, 2022

Buttermilk Chicken



Boneless, skinless chicken breasts 1 cup buttermilk Flour 1 can cream of mushroom soup 1 stick butter


Marinate chicken breasts in buttermilk for 1 hour (reserve buttermilk). Preheat outdoor Dutch oven with hot coals. Dredge chicken breasts in flour and brown both sides in Dutch oven, cover and cook at 350 degrees for 45 minutes. Combine buttermilk and cream of mushroom soup. Pour over chicken and bake 15 minutes longer.

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