Oven-Fried Buttermilk Chicken

1. 1

   PREP: Heat oven to 425F.

2. 2

   CLEAN: Wash hands.

3. 3

   Place buttermilk in shallow dish.

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   On waxed paper or plate, mix flour, poultry seasoning, paprika and salt.

5. 5

   Dip chicken in buttermilk to coat completely.

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   Dredge in flour mixture to cover completely.

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   Place on clean sheet of waxed paper.

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   In foil-lined 15 x l0-inch baking pan, melt margarine in oven 3 to 5 minutes or until bubbly.

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   Place chicken skin side down in pan.

10. 10

    CLEAN: Wash hands.

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    Notes: CHILL: Refrigerate leftovers immediately.

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    Chicken may also be deep-fried.

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    COOK: Bake chicken at 425F for 30 minutes.

14. 14

    Carefully turn chicken over.

15. 15

    Bake 30 minutes more or until internal juices of chicken run clear.

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    (Or insert instant-read meat thermometer in thickest part ot chicken).

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    (Temperature should read 170u00b0F for white meat, 180u00b0F for dark meat).

* Per serving · 4 servings · Values may vary.

No additional tips available.