Oven-Fried Chicken

Source: Betty Crocker

Servings/Yield: 6 servings


  • ¼ cup margarine or butter
  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • ¼ teaspoon pepper
  • 2 ½ to 3 lb broiler-fryer chicken, cut up


Heat butter in rectangular pan, 13x9x2 inches in 425° oven until melted. Mix flour, salt, paprika and pepper in a plastic bag. Place chicken in bag (several pieces at a time) and shake to coat. Place skin sides down in pan. Bake uncovered 30 minutes. Turn chicken; bake until thickest pieces are done, about 30 minutes longer.

© Jay Deitch 2013