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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (27g) Recipe makes 8 servings The following items or measurements are not included below: 1/4 teaspoon pepper 6 lbs fryer chickens |
||
| Calories 959 | ||
| Calories from Fat 522 | (54%) | |
| Amount Per Serving | %DV | |
| Total Fat 58.0g | 89% | |
| Saturated Fat 20.2g | 101% | |
| Monounsaturated Fat 21.2g | ||
| Polyunsaturated Fat 10.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 330mg | 110% | |
| Sodium 797mg | 33% | |
| Potassium 788mg | 22% | |
| Total Carbohydrate 9.3g | 3% | |
| Dietary Fiber 0.5g | 2% | |
| Sugars 0.1g | ||
| Protein 94.4g | 188% | |
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Baked Chicken
By: Hey Jude
Oct 29, 2003
This is a family favorite recipe at our house that I usually make at least once per month. It's really like an oven-fried chicken, it should come out crispy and browned. I don't even measure the ingredients any more, I just dump the flour and spices in the bag and shake away - it's SO easy! This is great with mashed potatoes (if you make gravy with the pan drippings) and corn (in the summer), carrots (in the winter). The original recipe is from GH Illustrated Cookbook, I've changed a few things.
SERVES 8
Ingredients
- 1/2 cup butter or margarine
- 3/4 cup flour
- 1 1/2 teaspoons salt
- 2 teaspoons paprika
- 1/4 teaspoon pepper
- 2 (3 lb) fryer chickens, cut into 8 pieces each
Directions
1
In a large roasting pan (or two 9x13 pans), in a 425° oven, melt the butter or margarine.2
Mix flour, salt, paprika and pepper in a heavy-duty plastic bag; shake chicken pieces in the bag, a few at a time, until evenly coated.3
In the pan (s), place the chicken, skin side down, in the melted butter; bake 30 minutes.4
Turn chicken pieces and bake 15 minutes more until pieces are fork-tender.5
I usually make gravy from the de-greased pan juices, using some or all of the leftover flour and some chicken stock.
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Featured Reviews for This Recipe
From: kaithun1
On Sep 29, 2008
FANTASTIC! Tastes exactly like the fried chicken and milk gravy I grew up on. I just never made it because I hate frying foods. This couldn't be easier or better! Thanks Hey Jude!
From: Can't Boil Water
On Sep 9, 2008
Got good reviews from Hubby! I made as directed, only change was reduced amount of butter. Used an iron skillet and only added about 2 tablespoons of butter. Next time i may turn up to 450 at end so it crisps more. Thanks for an easy pleasing recipe
From: CarrolJ
On Jan 8, 2005
This recipe is really good. It is the first oven fried chicken that I have ever eaten which tastes as if it were fried and not baked. It had a nice crispy coating and was moist and juicy in the inside. I was using 8 very large legs and thighs so I used the entire recipe of other ingredients. My chicken was skinless since my DH and DS will not eat chicken cooked with the skin on. By using the entire 1/2 cup of margarine it did not inhibit the results in any way at all. It was very easy to prepare. Thanks a lot for sharing. This will become a regular in our home.
From: E.B. Burleson III
On Dec 20, 2003
Very Good Recipe. I only made a few changes for my family. (Eight to Four servings). Additionally, I found 3/8 cup of flour hard to measure, so I changed it to 1/2 cup. I will rate this recipe as "fix it again for the family"
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