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. 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.