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.
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 (74 C).
- 3 to 4 pounds chicken parts, bone-in, with skin or without
- 1/4 to 1/3 cup all-purpose flour
- 1 teaspoon ground sweet paprika
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup butter or margarine
- Preheat the oven to 425 F (220 C/Gas 7).
- In a pie plate or a wide, shallow bowl combine flour, paprika, salt, and 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 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 (73.9 C) 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.
- *According to food safety guidelines, chicken must be cooked to a temperature of at least 165 F (73.9 C). Use a food thermometer designed for meat or poultry, and insert it into the thickest part of a piece of chicken, not touching bone or thigh.
- Serve the chicken with biscuits, baked or mashed potatoes, and steamed broccoli or green beans.