Country Baked Chicken
photo by Barb G.
- Ready In:
- 55mins
- Ingredients:
- 6
- Serves:
-
4-5
ingredients
- 3 lbs chicken parts (your favorite ones)
- 2 teaspoons salt
- 3 tablespoons butter, melted (to make it healthier, I'm also going to try it with canola oil)
- 2 tablespoons self-rising flour
- 1⁄2 - 3⁄4 teaspoon ground black pepper, to taste
- 1 cup water
directions
- 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.
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Reviews
-
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 :)
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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!
RECIPE SUBMITTED BY
PanNan
Needville, Texas