This simple and lighter fried chicken is coated with a seasoned flour mixture and then it's baked to perfection. Butter is melted in the baking pan and then the chicken is added to the hot pan, creating a flavorful, crispy coating. You may think the butter will burn at some point during the course of making the dish, but it won't. Just forge ahead and reap the delicious benefits. It's also important to make sure flour gets in all of the little crevices of the raw chicken and even up under any hanging skin to ensure the crispiest possible final product. Depending on the size of your family, feel free to reduce or increase the amount of chicken and breading.
Use a budget-friendly cut-up chicken in this recipe or use your family's favorite pieces. It's excellent with whole chicken legs or thighs. Use a food thermometer to ensure the chicken is fully cooked. The minimum safe temperature for chicken is 165 F.
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- 3 pounds bone-in chicken parts (with skin or without)
- 1/3 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon black pepper (freshly ground)
- 1/3 cup butter
Gather the ingredients.
Preheat the oven to 425 F.
In a pie plate or a wide, shallow bowl combine 1/3 cup flour, 1 teaspoon paprika, 1 teaspoon salt, and 1/4 teaspoon pepper.
Put the chicken in the flour mixture, turning to coat thoroughly. Or combine the flour and seasonings in a paper bag or plastic food storage bag. Add chicken pieces a few at a time; shake gently to coat.
Put 1/3 cup butter in a shallow baking pan; place it in the preheated oven. When the butter has melted, arrange chicken in the baking pan in a single layer, skin side down.
Bake for 30 minutes; turn and bake 15 minutes longer, or until chicken is tender and done (at least 165 F on a food thermometer).
- Add a few tablespoons of grated Parmesan cheese to the flour mixture for extra flavor and texture.
- Add about 1/2 teaspoon of garlic powder to the seasoned flour.