Prep 10 mins
Cook 1 hr
This recipe is from Sara, a friend of the family. It's not low--fat but it is delicious! It depends on the size of the chicken pieces how many pieces of chicken this recipe makes. I can usually get 6 to 8 pieces from a cut-up whole chicken.
- 1⁄2 cup butter or 1⁄2 cup margarine
- 1⁄2 cup flour
- 2 teaspoons mustard powder
- 2 teaspoons paprika
- 6 pieces chicken
- Preheat oven to 350 degrees. Place butter in 3 quart rectangular dish and place in oven. Remove when butter is melted. In bowl combine flour with mustard and paprika. Salt and pepper chicken. Coat both sides of chicken in the flour mixture, then place skin side down in the butter. Turn chicken and dip the other side in butter and lay in the pan. Repeat with other chicken pieces.
- Bake for 1 hour or until done.
Quick and delicious! The breading didn't really crisp up (presumably because of moisture from cooking in the butter) but the chicken was moist and tasty and the pan juices delicious poured over cobs of corn.
This chicken turned out very tender and juicy! I cut the recipe down to one chicken breast, but it was huge! I didn't really taste the mustard.....there is just a hint of it there. So don't be afraid of the recipe if you aren't a mustard fan! The breading didn't really crisp up, but the chicken was very moist and tasty! Made for Football tag.....thanks for sharing!