3/4 cup buttermilk
1 cup all-purpose flour
1-1/2 teaspoons poultry seasoning, optional
1 teaspoon paprika
1/2 teaspoon seasoned salt
1 package chicken parts , breasts, drumsticks or thighs
1/4 cup margarine
Directions: Pour buttermilk into a shallow dish. On waxed paper mix flour, poultry seasoning if desired, paprika and salt. Dip chicken in buttermilk to coat completely. Dredge in flour mixture. In foil-lined 15x10x1 inch baking pan, melt margarine 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 juices run clear. Chicken may also be deep-fried. Heat oil in fryer to325°F. Fry chicken, a few pieces at a time, 10 to 15 minutes or until deep golden brown, turning occasionally. Drain on paper towels, keep warm in 200°F oven. Repeat until all pieces are cooked. Yields 6 servings.