Oven Fried Chicken
Oh, and it's not just good....it's finger-lickin' good!! I have to be honest again though, and tell you that even though I grew up with this recipe, it is NOT an old family recipe passed down through the generations. It's not even a recipe handed to me from a friend. You might even have this recipe in your own kitchen, and never even knew it!! It comes from the pages of my handy-dandy "Betty Crocker Cookbook"!! But boy, can Betty cook!!!
1/4 c. butter or margarine
1/2 c. all-purpose flour (or more if you have more chicken)
1 tsp. salt
1 tsp. paprika
1/4 tsp. pepper
2 1/2 to 3 lb. broiler-fryer chicken, cut-up
(I used about a 4 1/2 lb. package of chicken drumsticks)
Pre-heat oven to 425'. Place the margarine in a 9 x 13" pan and heat in oven until melted. I lined my pans with tin foil (shiny side UP) to cut-down on the extra scrubbing afterward.
Mix flour, salt, pepper, and paprika in a bowl. I actually skipped the salt, pepper, and paprika here and used lemon-pepper seasoning instead. Can you say YUMMY?!
Coat chicken with flour mixture.
Place coated chicken into pans, skin sides down. Of course, if you're using drumsticks, as I was, it's always going to be skin side down!!!
Bake uncovered for 30 minutes. Turn chicken to other side, and bake until thickest pieces are done, usually about 30 minutes longer. When using only the drumsticks, it doesn't take a full 30 minutes after you've turned them over. My oven took about another 20 minutes.
This isn't super crispy unless you let it stay in the oven a little longer, but it's crisp enough for us and so delicious.
We love this the next day for lunch either warmed up or cold from the frig!!
So wonderful served with garlic mashed potatoes and gravy, some green beans, and strawberry shortcake for dessert!!!! MMMMMM.......
(And did I mention that the crunchy stuff stuck to the bottom of the pan is a taste sensation too?)
Oh, and it's not just good....it's finger-lickin' good!! I have to be honest again though, and tell you that even though I grew up with this recipe, it is NOT an old family recipe passed down through the generations. It's not even a recipe handed to me from a friend. You might even have this recipe in your own kitchen, and never even knew it!! It comes from the pages of my handy-dandy "Betty Crocker Cookbook"!! But boy, can Betty cook!!!
1/4 c. butter or margarine
1/2 c. all-purpose flour (or more if you have more chicken)
1 tsp. salt
1 tsp. paprika
1/4 tsp. pepper
2 1/2 to 3 lb. broiler-fryer chicken, cut-up
(I used about a 4 1/2 lb. package of chicken drumsticks)
Pre-heat oven to 425'. Place the margarine in a 9 x 13" pan and heat in oven until melted. I lined my pans with tin foil (shiny side UP) to cut-down on the extra scrubbing afterward.
Mix flour, salt, pepper, and paprika in a bowl. I actually skipped the salt, pepper, and paprika here and used lemon-pepper seasoning instead. Can you say YUMMY?!
Coat chicken with flour mixture.
Place coated chicken into pans, skin sides down. Of course, if you're using drumsticks, as I was, it's always going to be skin side down!!!
Bake uncovered for 30 minutes. Turn chicken to other side, and bake until thickest pieces are done, usually about 30 minutes longer. When using only the drumsticks, it doesn't take a full 30 minutes after you've turned them over. My oven took about another 20 minutes.
This isn't super crispy unless you let it stay in the oven a little longer, but it's crisp enough for us and so delicious.
We love this the next day for lunch either warmed up or cold from the frig!!
So wonderful served with garlic mashed potatoes and gravy, some green beans, and strawberry shortcake for dessert!!!! MMMMMM.......
(And did I mention that the crunchy stuff stuck to the bottom of the pan is a taste sensation too?)
1 comment:
Yum!That looks delicious! That looks much easier and healthier than frying.Thanks for sharing!
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