Oven-Baked Buttermilk Chicken
This savory dish is every bit as appropriate for Sunday dinner as it is for a picnic. Boneless, skinless chicken pieces, especially chicken thighs, may be used with great success.
Combine onion soup mix with the flour, and set aside.
Beat the eggs with the buttermilk. Dip chicken pieces in the buttermilk mixture, then flour mixture, coating well. A breading basket is a handy gadget to use for this task.
Place the chicken pieces in a large shallow baking pan (a 9x13-inch baking dish works well), 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.
Recipe editor Patricia Mitchell
Online Since 1997
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