3 to 3-1/2 pound chicken, cut up*

1 quart buttermilk

1-1/2 cups all purpose flour

1-1/2 cups cornmeal

1 to 2 tablespoons paprika (if desired)

Remove skin and any excess fat from chicken. Place chicken pieces in a sealable container and cover with buttermilk. Cover and refrigerate; allow to soak overnight.

Mix flour, cornmeal and paprika. Evenly spread half of the breading mixture in a 13x9 inch baking dish. Remove chicken pieces from buttermilk and press them into the breading mixture, meaty side down. Sprinkle remaining breading mixture over the chicken, coating it completely. Allow to stand for 15-20 minutes.

Preheat oven to 400°. Place chicken pieces in lightly greased 13x9 inch baking dish. Do not allow pieces to touch one another or the sides of the baking dish. Bake 30 minutes, turn pieces over and bake an additional 30 minutes or until done.

Notebook...

Different seasonings may be used in place of the paprika. One of my favorites to use is Old Bay seasoning.

Allowing the chicken to stand in the breading mixture is a very important step in this recipe. As the chicken stands some of the absorbed buttermilk comes out and that thickens the bread coating.

Removal of the skin from the chicken is not necessary, but doing so greatly lowers the fat content of this dish.

If preparing this dish for one or two people, remove desired amount of chicken from buttermilk, reseal container and freeze for future use. Reduce the amount of breading mixture, also.