6 boneless, skinless chicken breasts
2 cups buttermilk
3/4 cup flour
2 tablespoons nonfat dry milk
1 teaspoon salt
1/4 teaspoon freshly-ground black pepper
10 tablespoons butter

Place chicken breasts in a baking dish and pour buttermilk over the top.

Cover and refrigerate overnight. In a bowl, combine flour, dry milk powder, salt, pepper and 4 tablespoons of butter and blend and refrigerate.

Preheat oven to 425 and grease a baking dish. Remove chicken from buttermilk, discard buttermilk, and dredge the chicken in the flour mixture.

Let chicken dry on a wire rack for 20-30 minutes.

Cut remaining butter into pieces and place in baking dish, place dish in the oven for 5 minutes or until butter sizzles; place chicken in the hot butter and cook for 10-15 minutes per side. Make enough to check out leftover chicken recipes section!