Oven-baked Buttermilk Chicken
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Main dish, Poultry | 4 | Servings | |
INGREDIENTS
| 1 | Env. Golden Onion Soup Mix | |
| 2 | Large Eggs | |
| 3 | lb | Chicken Cut into Serving Pcs |
| 1 | c | Unbleached All-purpose Flour |
| 1/2 | c | Buttermilk * |
| 1/4 | c | Margarine or Butter, Melted |
| 1 | cup, let stand 5 minutes. |
INSTRUCTIONS
Substitution: Blend 1 1/2 t lemon juice with enough milk to equal 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. NOTE This is a great recipe for picnics or just eating on the patio. From the "Lipton Creative Cookery Cookbook", from Rich, Sysop, New Cook BBS File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soup.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 263
Calories From Fat: 127
Total Fat: 14.3g
Cholesterol: 95.9mg
Sodium: 158.1mg
Potassium: 117.3mg
Carbohydrates: 25.6g
Fiber: <1g
Sugar: 1.6g
Protein: 7.4g