Oven-Fried Chicken

Instructions

1. 1

   pounds) 1/4 cup margarine or butter (1/2 stick) 1/2 cup all-purpose flour 1 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon pepper If the chicken is frozen, place it in the refrigerator the night before you plan to use it or for at least 12 hours. Cut and discard fat from chicken with kitchen scissors or knife. Rinse chicken under cold water, and pat dry with paper towels. Heat the oven to 425º. Place the margarine in the rectangular pan, and melt in the oven, which will take about 3 minutes. Mix the flour, paprika, salt and pepper in a large plastic bag. Place the chicken, a few pieces at a time, in the bag, seal the bag and shake to coat with flour mixture. Place the chicken, skin sides down, in a single layer in margarine in pan. Bake uncovered 30 minutes. Remove chicken from oven, and turn pieces over with tongs. Continue baking uncovered about 30 minutes longer or until juice of chicken is no longer pink when you cut into the center of the thickest pieces. If chicken sticks to the pan, loosen it gently with a turner or fork. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. "© General Mills, Inc. 1998." "1:00" Protein; 8g Carbohydrate; 89mg Cholesterol; 342mg Sodium Fat; 0 Other Carbohydrates Serving Ideas : Serve with Garlic Mashed Potatoes (see Mashed Potato recipe). Peel potatoes after chicken goes into the oven to bake. Start to cook the potatoes and garlic just before turning the chicken. Lighter Oven-Fried Chicken: For 6 grams of fat and 160 calories per serving, remove the skin from chicken before cooking by lifting and pulling skin away from chicken. Loosen and cut away connective membrane with kitchen scissors or knife. Do not melt margarine in pan; instead, spray pan with cooking spray. Decrease margarine to 2 tablespoons; melt the margarine, and drizzle over chicken after turning in step 4.