Oven-Baked Buttermilk Chicken

This savory dish is every bit as appropriate for Sunday dinner as it is for a picnic.

1 envelope Lipton Golden Onion Soup mix
1 cup all-purpose flour
2 large eggs
1/2 cup buttermilk
3-pound chicken, cut into serving pieces (or 3 pounds of chicken pieces)
1/4 cup butter, melted

Preheat oven to 425°F.

Combine onion soup mix with flour, and set aside. Beat the eggs with the buttermilk. Dip chicken pieces in the buttermilk mixture, then flour mixture, coating well.

Place the chicken pieces in a large shallow baking pan, and chill for 30 minutes. Drizzle with melted butter, then bake 45 minutes or until well done. Serves 4 to 6 people, depending upon appetites.