Two 3-1/2- to 4-pound frying chickens
1/2 cup all-purpose flour
1 teaspoon celery seeds
2 teaspoons onion powder
1 teaspoon paprika
2 tablespoons lemon pepper
1 tablespoon salt
1 tablespoon freshly chopped thyme
2 large eggs, room temperature
3/4 cup buttermilk
2 to 3 drops of Tabasco (optional)
16-ounce package seasoned bread stuffing mix, crushed
1/2 cup (1 stick) unsalted butter, melted

Adjust the baking rack to the center of the oven and preheat oven
to 400F.

Rinse the chickens thoroughly under cold running water and pat
dry with paper towels. Transfer to a clean cutting board and
with a sharp knife cut each chicken into 8 pieces.

In a small bowl, whisk together the flour, celery seeds, onion
powder, paprika, lemon pepper, salt, and thyme.

Whisk the eggs and buttermilk together thoroughly (and for a
little extra kick, add a few drops of Tabasco); pour into a
shallow bowl.
Pour the crushed stuffing mix into a separate shallow bowl.
Pour the melted butter onto a baking sheet.

Dredge the chicken pieces in the seasoned flour, then in the
buttermilk mixture; thoroughly coat the chicken in the
stuffing mix.
Transfer the chicken to the baking sheet and gently roll the
pieces in the melted butter until lightly coated.

Divide the chicken between two clean baking sheets – place the
breasts and wings on one, the legs and thighs on the other.
Bake for 30 to 35 minutes for the white meat, 35 to 40 minutes
for the dark. The chicken is done when an instant-read thermometer
registers 160F or when the juices flow clear after a knife is
inserted into the thickest part of the breast or thigh.

When the chicken is fully cooked, transfer the pieces to a
platter lined with paper towels. Allow the chicken to cool to
room temperature before packing for a picnic or refrigerating.

Makes 8 servings.