| 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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