Title: Chicken oven baked w/ buttermilk
 Categories: Entree, Poultry
      Yield: 4 Servings
 
      1    Env. golden onion soup mix
      1 c  Unbleached all-purpose flour
      2    Large eggs
    1/2 c  Buttermilk *
      3 lb Chicken cut into serving pcs
    1/4 c  Margarine or butter, melted
 
  * Substitution: Blend 1 1/2 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 I have used
  regular onion soup mix also.