OVEN-BAKED BUTTERMILK CHICKEN

OVEN-BAKED BUTTERMILK CHICKEN

1 envelope Lipton Golden Onion Soup mix
1 c. flour
2 large eggs
1/2 c. buttermilk
3-lb. chicken, cut into serving pieces (or 3 lbs. of chicken pieces)
1/4 c. butter, melted

Preheat oven to 425°F. Combine onion soup mix with flour, and set aside. Beat eggs with buttermilk. Dip chicken pieces in buttermilk mixture, then flour mixture, coating well.
Place chicken pieces in large shallow baking pan, and chill for 30 minutes. Drizzle with melted butter; bake 45 minutes or until well done. Serves 4 to 6. end recipe