2 1/2 lb. frying chicken, cut up
1/4 c. flour
2 eggs
1 1/2 tsp. salt
1 tbsp. paprika
1/2 tsp. onion salt
2 tbsp. lemon juice
1/4 c. butter
1 c. Italian bread crumbs

Shake chicken in bag with flour. Beat eggs, salt, paprika, onion salt and lemon juice until well blended. Dip the floured chicken, one piece at a time, in egg mixture, then in bread crumbs. Coat evenly on both sides.

Arrange chicken pieces in a buttered coated 9x13 baking pan or dish. Bake at 350 degrees for 45 minutes, turning once until fork tender. Chicken may be with skin or skinless. Serves 4-6 people.