3/4 c. buttermilk
1 c. all-purpose flour
1 1/2 tsp. poultry seasoning (optional)
1 tsp. paprika
1/2 tsp. seasoned salt
1 pkg. chicken parts (2 breasts, 2 drumsticks, 2 thighs)
1/4 c. butter

Place buttermilk in shallow dish. On waxed paper or plate, mix flour, poultry seasoning if desired, paprika and salt. Dip chicken in buttermilk to coat completely. Dredge in flour mixture to cover completely. Place on clean sheet of waxed paper. In foil-lined 15 x 10 x 1-inch baking pan, melt butter in a 425°F oven for 3 to 5 minutes or until bubbly. Spread evenly. Place chicken, skin side down, in pan.

Bake* chicken at 425°F for 30 minutes. Carefully turn chicken over.

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

*Chicken may also be deep-fried. To deep-fry, heat oil in fryer to 325°F. Fry chicken, a few pieces at a time, 10 to 15 minutes or until deep golden brown, turning occasionally. Drain on paper towels and keep warm in 200°F oven. Repeat until all pieces are cooked.

Yield: 6 servings.