Breaded Baked Chicken
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.
- Ready In:
- 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
- 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.