INGREDIENTS

INSTRUCTIONS

In doubled plastic food bag combine well the flour, paprika, Lipton Tomato
Cup A Soup powder, Good Seasons Italian Dressing mix powder and seasoned
salt.
Shake the mixture well to combine it in the bag, having twisted the end the
bag tightly until the air inside the bag create an inflated balloon affect.
Spray a jelly roll pan (10x15x3/4") with Pam or wipe it well with oil. Run
a cut-up chicken fryer under cold water and let excess water drip off, or
put all of the wet pieces of chicken into a colander to drain a few
minutes.
Dredge pieces in the flour mixture, by placing the pieces, one at a time,
in the bag of seasoned flour and shaking it to coat each piece. Arrange the
coated pieces, skin-side up on prepared pan. Melt margarine or butter and
use a 1" wide soft bristled pastry brush (or one from a paint store with
soft hair bristles -- rather than plastic bristles) and dab the melted
margarine over the floured surface -- skin-side only ~- of each piece of
chicken.  When all of the melted margarine has been divided between chicken
pieces, bake it uncovered ~- without turning the pieces -- 350 degrees F --
for 1 hour or till golden brown and tender.
FOR CRISPY COATING:  After applying melted margarine, dust each piece with
a few tablespoons more seasoned flour mixture and dab again in additional
melted margarine before baking.
Serves 4 to 6.
Source:  Gloria Pitzer's Secret Fast Food Recipes 1976 reprinted 1985
Posted by Michael Prothro, Mike's Sunshine Resort * Fayetteville,AR *
(501)521-8920þ
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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