Simple, Oven "Fried" Chicken

I was going through the cookbooks I purchased at a tag sale and came across a fantastic recipe for Oven Fried Chicken in a book titled, Celebrate American Cooking. It's a Betty Crocker book, so you know there are some good recipes. Since my family loves chicken, this was a no-brainer. Anything that results in "fried" chicken without the greasy effects of fried food is a win in my book. 

Oven-Fried Chicken

1/4 cup margarine, butter, or vegetable oil

1/3 cup all-purpose flour

1 teaspoon salt

3/4 teaspoon paprika

1/4 teaspoon pepper

2 1/2 - 3 pound broiler-fryer chicken, cut up

Heat margarine in rectangular pan, 13x9x2 inches, in 400 degree oven until melted. Mix flour, salt, paprika (I used smoked paprika, because I love that smoked flavor), and pepper; coat chicken. Place chicken, skin sides down, in pan; turn chicken to coat with margarine. Turn skin sides up. Cook uncovered until thickest pieces are done, 50 to 60 minutes. 

Oven-Fried Chicken Breasts:

Substitute 6 small chicken breast halves for the broiler-fryer chicken. Bake 35 to 45 minutes

Oven-Fried Drumsticks:

Substitute 1 1/2 to 2 pounds chicken drumsticks for the broiler-fryer chicken.

Chili-Chicken:

Mix in 1 tablespoon cornmeal and 2 to 3 teaspoons chili powder with the flour. 

Herbed Chicken:

Substitute 3 tablespoons whole wheat flour and 2 tablespoons cornmeal for the 1/3 cup flour. Mix in 1 teaspoon ground sage and 1/2 teaspoon onion powder with the cornmeal. 

There you go. You were probably trying to figure out what to make for dinner. This is a great idea for a chilly Fall day and it's super simple to make. Serve with a salad or mashed potatoes and some mac n' cheese. Dinner is done!

As always, thanks for reading. 

Take care,

NB