Ingredients

1

cup buttermilk

1/4

cup chopped fresh herbs (such as thyme, tarragon, oregano or chives) or 1 tablespoon dried herb leaves

3

to 3 1/2 lb. cut-up frying chicken (8 pieces)

1

cup Progresso™ Plain Bread Crumbs

2

tablespoons butter or margarine, melted

1

teaspoon salt

1

teaspoon paprika

1/2

teaspoon pepper

Preparation

In 13x9­inch (3­quart) glass baking dish or large resealable food storage plastic bag, combine buttermilk and herbs; mix well. Add chicken pieces; turn to coat. Cover dish or seal bag. Refrigerate at least 2 hours or overnight to marinate.

Heat oven to 400°F. In shallow dish or pie pan, combine bread crumbs, melted butter, salt, paprika and pepper; mix well. Roll chicken in crumb mixture until well coated; place on ungreased broiler pan.

Bake at 400°F. for 45 to 55 minutes or until chicken is fork­tender and juices run clear.