Oven-Baked Buttermilk Chicken

oven baked buttermilk chicken recipe


  1 ea Env. Golden Onion Soup Mix   
  1 c  Unbleached All-purpose Flour   
  2 ea Large Eggs 
1/2 c  Buttermilk*   
  3 lb Chicken Cut into Serving Pcs 
1/4 c  Margarine or Butter, Melted

*If you don't have buttermilk just blend 1 1/2 teaspons lemon juice with enough milk to equal 1/2 cup; let stand for about 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.

Refrigerate chicken overnight so it's totally cold when you're ready to pack up your picnic stuff.


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