Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 pack | BUTTER BUDS |
| ½ teaspoon | PAPRIKA |
| ½ teaspoon | SAGE |
| ½ teaspoon | ONION POWDER |
| 1 dash | SALT TO TASTE |
| 1 dash | PEPPER TO TASTE |
| 3 pounds | FRYER CHICKEN, CUT-UP |
| ½ cup | WATER OR WHITE WINE |
COMBINE DRY INGREDIENTS. SEASON CHICKEN. PLACE IN 9" X 13" PAN, SKIN SIDE UP, WITH WATER OR WINE. BAKE AT 375 DEG F. FOR ABOUT 50 MINUTES OR UNTIL GOLDEN AND DONE. BASTE AFTER ABOUT ½ HOUR. ⅙ RECIPE = 1 SERVING = 270 CALORIES AND .091 g CHOL WITH WINE AND 260 CALORIES AND .091 g CHOL WITH WATER.