1/2 c. buttermilk
1/2 c. chili sauce
3/4 c. flour
1 tsp. salt
1/4 tsp. pepper
1 fryer chicken, cut up
3/4 stick butter

Mix buttermilk and chili sauce. Combine flour, salt and pepper. Dip chicken in buttermilk mixture, then in flour mixture. Melt butter in baking dish; place chicken pieces in butter, skin side down.

Bake at 325-350 degrees for 30 minutes; turn chicken; spread remaining buttermilk mixture on top. Bake 30-40 minutes more, or until chicken is tender. (1/2 cup milk with 1/4 teaspoon vinegar can be used in place of 1/2 cup buttermilk)