| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Margerine or butter |
| 1/2 | c | All-purpose flour |
| 1 | ts | Salt |
| 1 | ts | Paprika |
| 1/4 | ts | Pepper |
| 1 | Broiler-fryer chicken; 2-1/2 to 3 lb, cut up |
INSTRUCTIONS
Heat margerine in rectangular pan, 13x9x2 inches, in 375F oven until melted. Mix flour, salt, paprika and pepper. Coat chicken with flour mixture. Place skin-sides down in pan. Bake uncovered 30 minutes. Turn chicken; bake until thickest pieces are done, about 30 minutes longer. 6 servings; 265 calories per serving. Variation: Crunchy oven-fried chicken: Substitute 1 cup cornflake crumbs for the 1/2 cup flour. Dip chicken in 1/4 cup margerine or butter, melted, before coating with crumb mixture. Posted to MM-Recipes Digest V4 #035 by Bill Snyder <snyder@ecom.net> on Feb 3, 1997.
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