Oven-Baked Buttermilk Chicken

Oven-Baked Buttermilk Chicken

1 envelope Golden Onion Soup Mix

1 C. flour

2 eggs

1/2 C. buttermilk

3 lbs. chicken cut up

1/4 C. margarine or butter melted

Preheat oven to 425°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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