Prep 10 mins
Cook 45 mins
This recipe is a slightly modified version of one from the Mama Dip's Kitchen cookbook. We enjoyed it very much. DH, who is used to rating new recipes, said "give it a 7"! The chicken has a crispy, and well-seasoned crust. So easy to make, too. Note: the time listed does not include the 20 minutes of soaking in salt water. Mama Dip's recipes are traditionally Southern U.S.
- Place chicken in a large bowl and cover with water.
- Add 2 tsp salt and stir it around.
- Let chicken rest in the salted water for 20 minutes.
- Preheat the oven to 375.
- Drain chicken well.
- Pour the melted butter over the chicken, and stir it around to coat the chicken well.
- Place the chicken in a 9 X 13 baking pan, arranged so that the pieces are close together.
- Add any remaining butter to the chicken in the pan.
- Mix the flour and the pepper in a small bowl.
- Pour through a sifter, or small sieve, and sprinkle the mixture evenly over the top of the chicken pieces.
- Pour in the cup of water from the edge of the pan so that the water fills the bottom, and does not touch the top of the flour-coated chicken parts.
- Bake in the oven for about 45 minutes.
- Time will depend on which chicken parts you are using.
- Breasts take less time than thighs.
- I use a meat thermometer (to about 175) to tell when it's done.
- If there are any spots of raw flour on the chicken, just spoon some of the water over it, and return to the oven for a couple of minutes, to crisp up.
As with the person before me, my chicken coating didn't turn out crispy either so I drained the liquid & baked it for a further 5 minutes without the liquid. I found the chicken to be deliciously moist. Next time, I would make a sauce to pour over the chicken. Thanks for sharing this recipe PanNan :)
This was yummy! I don't have much practice at coating chicken, so the coating did not turn out crispy. I will just have to try it again...
Finally! Baked chicken that isn't dry! I haved tried so many baked chiken recipes and this is my favorite-and easy! I used a little over 1 1/2 lbs of chicken breasts (which was 4 breasts)but used the measurements for the flour/pepper mixture for the 3lbs listed and it was perfect. I guess soaking the chicken in water and using the cup of water during baking is what keeps it really moist. Thanks for posting!