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.

1 envelope Lipton 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 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.