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Oven-Baked Buttermilk Chicken


1 envelope golden onion soup mix
1 cup unbleached all-purpose flour
2 large eggs
½ cup buttermilk*
3 lb chicken cut into serving pieces
¼ cup margarine or butter, melted

*if you don’t have buttermilk just blend 1 ½ teaspoons lemon juice with enough milk to equal ½ cup; let stand for about 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.

Refrigerate chicken overnight so it’s totally cold when you’re ready to pack up your picnic stuff.

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