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Nutrition Facts
Serving Size 1 (759g) Recipe makes 2 servings
Calories 1948
Calories from Fat 1339		(68%)
Amount Per Serving		%DV
	Total Fat 148.8g	228%
	Saturated Fat 58.5g	292%
	Monounsaturated Fat 54.5g
	Polyunsaturated Fat 23.8g
	Trans Fat 0.0g
Cholesterol 632mg		210%
Sodium 881mg		36%
Potassium 1330mg		38%
Total Carbohydrate 16.3g		5%
	Dietary Fiber 0.7g	2%
	Sugars 0.2g
Protein 129.4g		258%
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Recipe #78414 | 1¼ hours | 10 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Parrot Head Mama
Dec 9, 2003

SERVES 2 -3 (change servings and units)

Ingredients

3-4 lbs cut-up fryer
1/2 cup melted butter (more or less, depending on size of pieces)
1/3 cup flour (more or less, depending on size of pieces)

seasonings

1 pinch garlic powder
1 pinch poultry seasoning
1 pinch oregano
1 pinch salt
1 pinch pepper
1 pinch rosemary
1 pinch thyme
1 pinch paprika
1 pinch sage

Directions

1
Preheat oven to 375.
2
Place flour& seasonings in large ziploc baggie.
3
Dip chicken in melted butter, then place in seasoned flour bag and shake til coated well.
4
Place on large baking sheet.
5
Pour remaining melted butter into bottom of baking sheet.
6
Bake 25-30 minutes, turn pieces over, then 25-30 minutes more.

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Featured Reviews for This Recipe

From: LoydaP

On Jul 27, 2008

I used drumsticks. Chiken only crisped where it was in direct contact with the pan, so there were still many areas that were just... "soggy". Taste was bland... I think a pinch is not enough, maybe 2 or three is better.

0 people found this review helpful

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From: Imagenie

On Dec 16, 2007

I'm making this with drumsticks for the second time. So easy and tastes great. I made gravy with the drippings, flour mixture, and chicken stock and it was fantastic on mashed potatoes.

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From: Marie

On Aug 17, 2004

This made for a delicious chicken dinner - it really does taste like it is fried. The next time I make it, however, I will definitely line my baking sheet with foil. Pan was difficult to clean. The combination of herbs and spices is wonderful. I also added some McCormick's chicken seasoning and turned the oven up to 400° for the last 15 minutes to help brown it better. Yummy! Thanks for sharing your recipe.

3 people found this review helpful

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From: Hey Jude

On Dec 28, 2003

This is very similar to my baked chicken but the spice mix is better! I didn't dip the chicken pieces in the butter, then into the flour, I just dredged in the seasoned flour, melted the chicken in the pan and coated them, then baked skin side down and turned after 30 minutes. They turned out wonderful and I made gravy with the leftover seasoned flour mixture. My daughter's boyfriend asked for the recipe!! Thanks Stacey (or Parrot Head Mama, whichever your name is) we liked this and will do it again!

1 person found this review helpful

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