Recipe by Hey Jude
This is a family favorite recipe at our house that I usually make at least once per month. It's really like an oven-fried chicken, it should come out crispy and browned. I don't even measure the ingredients any more, I just dump the flour and spices in the bag and shake away - it's SO easy! This is great with mashed potatoes (if you make gravy with the pan drippings) and corn (in the summer), carrots (in the winter). The original recipe is from GH Illustrated Cookbook, I've changed a few things.
Top Review by southern_gal12000
DD really liked it. And she's not that crazy about chicken. We used chicken quarters and cut them up into 4 thighs and 4 legs. Left the skin on. The pieces were large and barely fit into 1 8x13 glass baking dish. I used only about 1/3 cup of butter and I think it might have been too much still because the chicken was soggy on the bottom side when done cooking. I had to increase the cooking time 5 minutes after turning because the pieces were so big. They turned out really juicy and cooked all the way thru. The top was not as crispy as I would have liked. Probably because the pieces were so big and too much butter. Smaller pieces would probably work better. I also added other spices like onion and garlic powder because that's what I always put on all my chicken. Was definitely tender and juicy. 4 stars for an easy and quick recipe. Update: I tried using a metal baking dish instead and tried not to overcrowd the chicken and it turned out MUCH like it was supposed to. Therefore, I've raised my review to 5 stars from 4. Was really crispy and tasted like fried but easier than frying.
- 1⁄2 cup butter or 1⁄2 cup margarine
- 3⁄4 cup flour
- 1 1⁄2 teaspoons salt
- 2 teaspoons paprika
- 1⁄4 teaspoon pepper
- 2 (3 lb) fryer chickens, cut into 8 pieces each
Directions See How It's Made
- In a large roasting pan (or two 9x13 pans), in a 425° oven, melt the butter or margarine.
- Mix flour, salt, paprika and pepper in a heavy-duty plastic bag; shake chicken pieces in the bag, a few at a time, until evenly coated.
- In the pan (s), place the chicken, skin side down, in the melted butter; bake 30 minutes.
- Turn chicken pieces and bake 15 minutes more until pieces are fork-tender.
- I usually make gravy from the de-greased pan juices, using some or all of the leftover flour and some chicken stock.