Buttered Chicken

I once went to Cracker Barrel and my husband ordered their Wednesday special, buttered chicken. We'd never seen it on the menu before and it was the most flavorful, moist and buttery chicken we'd ever had. Since that time, we've visited Cracker Barrel in the hopes they'll be serving it again but it has never happened. So what's a wife to do? I tried duplicating it in my kitchen at home after researching recipes and I've come very close. FYI my kids (and my friends' kids) love this chicken dish (it's tasty, not too weird and super easy to make). Serve with rice, egg noodles, potatoes, corn, whatever you like! Change up the spices according to your tastes, perhaps thyme, sage, or rosemary in addition to the ones below... *note: I've never used boneless white meat for this recipe, but I don't see why it wouldn't be as tasty... perhaps not as moist, but i'm sure very yummy!*

• Ready In: 1 hr 10 mins
• Serves: 4-6
• Yields: 8-10 chicken pieces

Ingredients

• 8 -10  chicken parts, skin on-bone in (my kids like drumsticks, dh likes thighs)
•  kosher salt
•  ground pepper
• 1  teaspoon paprika
• 1  pinch cayenne pepper
• 3⁄4 cup flour
• 1⁄4 cup butter, cut into cubes
• 2  cups  whole milk

Directions

1. Preheat the oven to 450 degrees.
2. Season your chicken parts generously with kosher salt, paprika, and the cayenne pepper.
3. Season your flour with salt and pepper. Dredge the chicken in the flour and place the parts in a casserole dish, careful not to overlap the chicken.
4. Dot the tops of your chicken parts with the cut-up butter pieces (about 3 pats of butter per piece).
5. Cook chicken in hot oven for 20 minutes. Chicken should start to look golden. Carefully add the milk to the casserole dish.
6. Lower heat to 375 degrees and cook for another 40 minutes. Milk should bubble and thicken as chicken cooks. You may spoon this milk gravy over your chicken during serving time. Enjoy!