Oven-Baked Buttermilk Chicken
This is a great recipe for picnics or just eating on the patio.
Yield
4 servingsPrep
45 minCook
45 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
onion soup mix
golden, mix |
*
|
| ½ | cup |
buttermilk
or 1 1/2 t lemon juice and 1/2 c milk (let stand for 5 minutes) |
|
| 1 | cup |
all-purpose flour
|
|
| 3 | pounds |
chicken
cut into serving pieces |
|
| 2 | large |
eggs
|
|
| ¼ | cup |
margarine
or butter, |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
onion soup mix
golden, mix |
*
|
| 118 | ml |
buttermilk
or 1 1/2 t lemon juice and 1/2 c milk (let stand for 5 minutes) |
|
| 237 | ml |
all-purpose flour
|
|
| 1.4 | kg |
chicken
cut into serving pieces |
|
| 2 | large |
eggs
|
|
| 59 | ml |
margarine
or butter, |
|
Directions
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.
