1 fryer chicken, cut in pieces
½ cup buttermilk
1 cup all-purpose flour
1 to 1½ teaspoons salt
¼ teaspoon pepper
2 teaspoons paprika
¼ teaspoon thyme
2 tablespoons dried minced onion
½ cup butter
Dip chicken pieces into buttermilk and then into a mixture of flour, salt, pepper, paprika, thyme and minced onion.
Melt butter in a shallow baking pan. As pieces of floured chicken are place in pan, turn to coat with butter, then place skin side down in pan. Do not overlap pieces.
Bake in hot oven, 425 degrees for 35 to 40 minutes on one side. Turn and continue to bake for another 12 to 15 minutes.
The chicken will be brown and crisp unless crowded in pan. Makes 4 servings.