Oven-Fried Buttermilk Chicken

Ingredients

• 1/2 cup fine dry bread crumbs
• 1/4 cup Darigold Powdered Cultured Buttermilk
• 2 teaspoons crushed Italian herbs
• 1 teaspoon each salt and paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 3 to 3-1/2 pounds cut-up chicken pieces
• 3 tablespoons Darigold Butter, melted

Instructions

Combine crumbs, powdered buttermilk, herbs, salt, paprika and pepper in large plastic bag. Rinse chicken and pat dry. Place 4 pieces of chicken in bag with crumb mixture and shake to coat; place on lightly greased baking sheet with sides. Repeat with remaining pieces of chicken. Drizzle with butter and bake at 400°F, 45 to 55 minutes or until juices run clear when chicken is cut with knife.