Step 1

Place the chicken pieces in a bowl and pour in enough milk or buttermilk to just cover them. Top the bowl with plastic wrap and place it in the refrigerator for at least 20 minutes for maximum tenderness.

Step 2

When ready to bake, preheat the oven to 425°F and remove the chicken from the refrigerator.

Step 3

In a medium bowl, stir together the baking mix and seasoned salt.

Step 4

In another medium bowl, lightly beat 3 eggs.

Step 5

Remove the chicken from the milk and pat it dry on all sides. Discard the milk or buttermilk.

Step 6

Grease a 9x13 or larger glass baking dish with cooking spray or butter.

Step 7

Cut the butter into approximately eight pieces and add them to the prepared baking dish.

Step 8

Place the baking dish in the preheated oven for about 5 minutes or until the butter has melted.

Step 9

While the butter melts, prepare the chicken. Dredge each piece in beaten egg, then in the seasoned biscuit mix. Repeat a second time dredging each in egg again followed by the biscuit mix once more, this time pressing the biscuit mix onto the chicken and shaking off any excess.

Step 10

Carefully remove the pan from the oven and add the chicken pieces.

Step 11

Return the pan to the oven and bake for 10 minutes.

Step 12

Flip over the pieces using tongs or a spatula and bake for another 10 minutes until the juices are no longer pink and the internal temperature reaches 165°F.