Buttermilk Baked Chicken

Chef hat man

INGREDIENTS

DIRECTIONS

1/2 cup dried buttermilk mix
2 cups water
2 cups all-purpose flour
1/8 tsp. red pepper (or to taste)
1 tsp. tarragon
1 clove garlic
Black pepper - to taste

Preheat oven to 450° F. Reconstitute dried buttermilk mix with water. In separate mixing bowl stir together flour and spices. Dip chicken into buttermilk mixture, then roll into flour mixture. Place chicken in cake pan or on broiler pan, skin-side down. Bake 15 minutes. Turn oven down to 325°F and turn chicken over. Bake an additional 45 minutes.

Optional Method (Fried):
Using same batter recipe, but put 1 cup of vegetable oil in bottom of cake pan. Put pan with oil in oven for about 5 minutes, getting oil hot. Place chicken in pan and follow the same cooking instructions as above.

Variations:
Be creative with your spices. Add things you like for a zesty and wonderful taste sensation, like oregano, basil, or seasoning salt, or really spice things up with some chili powder, cayenne, or whatever your taste buds are calling for!

Nutritional Info:
Calories 135.3. Protein 4.562 gm, Carbo. 27.42 gm, Fat 0.521 gm, Chol. 1 mg, Sat. Fat 0.181 gm, Sodium 44.13 mg, Calcium 64.96 mg, Fiber 0.946 gm and Sugars 3.004 gm.