Recipe - Oven-Baked Buttermilk Chicken

1 Env. Golden Onion Soup Mix
2 Large Eggs
3 pound Chicken Cut into Serving Pcs
1 cup Unbleached Allpurpose Flour
One half cup Buttermilk *
One fourth cup Margarine or Butter, Melted

* Substitution: Blend 1 One half t lemon juice with enough milk to equal 1/2
cup; let stand 5 minutes.

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