Monday, June 18, 2007

Oven-Baked Buttermilk Chicken

Yield: 4 Servings

1 Envelope of Golden Onion Soup Mix
1 cups Unbleached All-purpose Flour
2 Large Eggs
½ cups Buttermilk *
3 lb Chicken Cut into Serving Pieces
¼ cups Margarine, melted
* Substitution: Blend 1½ t lemon juice with enough milk to
equal ½
cup; let stand 5 minutes.

Preheat oven to 425 degrees F. Combine golden onion recipe soup mix with flour; set aside. Beat eggs with buttermilk. Dip chicken pieces in buttermilk mixture, then flour mixture, coating well. Place in large shallow baking pan, on rack, and chill 30 minutes. Drizzle with butter, then bake 45 minutes or until well done. NOTE: This is a great recipe for picnics or just eating on the patio.

Your Oven-Baked Buttermilk Chicken is ready. Thanks to for this delicious and simple recipe!

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