This savory dish is every bit as appropriate for Sunday dinner as it is for a picnic. Baked Buttermilk Chicken uses boneless, skinless chicken pieces. Chicken thighs may be used with great success.
Baked Buttermilk Chicken
- Total Time: 1 Hr 20 Min
- Yield: 4 1x
Ingredients
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1 envelope Lipton Onion Soup mix
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1 cup all-purpose flour
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2 large eggs
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1/2 cup buttermilk
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3-pound chicken, cut into serving pieces (or 3 pounds of chicken pieces)
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1/4 cup butter, melted
Instructions
- 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 9×13-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.
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