Tarragon Chicken

Crispy oven-fried chicken is healthier and easier to make as you can leave it to cook in the oven without heating any oil.

    1 cut-up broiler or fryer chicken
    1 cup low-fat buttermilk
    1 large egg
    1 cup dry breadcrumbs
    ⅓ cup all-purpose flour
    1 tablespoon dried tarragon
    ½ teaspoon sweet paprika
    ½ teaspoon poultry seasoning
    1 teaspoon dried parsley
    1 teaspoon seasoning salt
    ¼ teaspoon ground black pepper
    6-8 teaspoons butter

1.  Preheat the oven to 425°. Rinse the chicken in cold water.

2.  In a large bowl, whisk the buttermilk and egg. In a flat bowl,
     mix the breadcrumbs, flour, tarragon, paprika, poultry
     seasoning, parsley, seasoning salt and pepper.

3.  Dip chicken in the egg, then the bread mixture. Place in a
     13 x 9 x 2-inch glass baking dish.

4.  Place a teaspoon of butter on each piece of chicken, then
     bake uncovered for 15 minutes. Reduce heat to 350° and bake
     45 minutes or until the internal temperature reaches 185°.

     Makes 4 servings