Oven-Baked Buttermilk Chicken

A simple dish the results in tender moist chicken every time.

Cook Time 1 15

Total Time 1 15

Servings people

Preheat oven to 425 degrees F.
Combine onion recipe soup mix with flour; set aside.
1 sachet onion soup, 1 cup All Purpose Flour
Beat eggs with buttermilk. Dip chicken pieces in buttermilk mixture, then flour mixture, coating well.
2 large eggs, 1/2 cup buttermilk, 3 lb chicken
Place in large shallow baking pan, on rack, and chill 30 minutes.
Drizzle with butter, then bake 45 minutes or until well done.
1/4 cup unsalted butter
Refrigerate chicken overnight so it's totally cold when you're ready to pack up your picnic stuff.

*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.