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
  1. Preheat oven to 425°F.
  2. Combine onion soup mix with the flour, and set aside.
  3. 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.
  4. Place the chicken pieces in a large shallow baking pan (a 9x13-inch baking dish works well), and chill for 30 minutes.
  5. Drizzle with melted butter, then bake 45 minutes or until well done.
  6. Serves 4 to 6 people, depending upon appetites.


Ready in: 1 Hr 15 Min

Recipe editor Patricia Mitchell