Instructions: Combine buttermilk, onion salt, tarragon and Worcestershire sauce. Pour over chicken and refrigerate; covered, overnight or all day (at least 5 hours). Turn occasionally. Put breadcrumbs, salt and pepper in large brown bag. Drain chicken; put in bag, and shake well to coat chicken. Place chicken, skin side up, on non-stick cookie sheet or rack. Bake at 400 degrees for 50 to 60 minutes, until crisp and golden.

Serves 6.

Pat Bolling

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