Oven-Fried Buttermilk Chicken

• 1 fresh chicken
• 3/4 cup buttermilk
• 1 cup flour
• 1 1/2 teaspoons poultry seasoning (optional)
• 1 teaspoon paprika
• 1/2 teaspoon seasoning salt
• 1/4 cup margarine or 1/4 cup butter

1. PREP: Heat oven to 425F.
2. CLEAN: Wash hands.
3. Place buttermilk in shallow dish.
4. On waxed paper or plate, mix flour, poultry seasoning, paprika and salt.
5. Dip chicken in buttermilk to coat completely.
6. Dredge in flour mixture to cover completely.
7. Place on clean sheet of waxed paper.
8. In foil-lined 15 x l0-inch baking pan, melt margarine in oven 3 to 5 minutes or until bubbly.
9. Place chicken skin side down in pan.
10. CLEAN: Wash hands.
11. Notes: CHILL: Refrigerate leftovers immediately.
12. Chicken may also be deep-fried.
13. COOK: Bake chicken at 425F for 30 minutes.
14. Carefully turn chicken over.
15. Bake 30 minutes more or until internal juices of chicken run clear.
16. (Or insert instant-read meat thermometer in thickest part ot chicken).
17. (Temperature should read 170u0b0F for white meat, 180u0b0F for dark meat).

chicken, buttermilk, flour, poultry seasoning, paprika, seasoning salt, margarine

Taken from www.food.com/recipe/oven-fried-buttermilk-chicken-15645 (may not work)