Serves: 6
1. Heat oven to 425°. Melt butter in rectangular pan, 13 x 9 x 2 inches, in oven.
2. Mix flour, paprika, salt and pepper. Coat chicken with flour mixture. Place chicken, skin side down, in pan.
3. Bake uncovered 30 minutes. Turn chicken bake about 30 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.
NUTRITION FACTS: 1 Serving: Calories 320 (Calories from Fat 180) Fat 20g (Saturated 8g) Cholesterol 100mg Sodium 320mg Carbohydrate 7g (Dietary Fiber 0g) Protein 28g % DAILY VALUE: Vitamin A 12% Vitamin C 0% Calcium 2% Iron 10% DIET EXCHANGES: 1/2 Starch 4 Medium-Fat Meat
Lighter Oven-Fried Chicken: For 11 grams of fat and 235 calories per serving, remove skin from chicken before cooking. Do not melt butter in pan spray pan with cooking spray. Decrease butter to 2 tablespoons drizzle over chicken after turning in step 3.
Chicken Fingers: Substitute 1 1/2 pounds boneless, skinless chicken breast halves, cut crosswise into 1 1/2-inch strips, for the broiler-fryer. Decrease butter to 2 tablespoons. After coating chicken with flour mixture in step 2, toss with melted butter in pan. Bake uncovered 15 minutes. Turn strips bake 10 to 15 minutes longer or until no longer pink in center.
Crunchy Oven-Fried Chicken: Substitute 1 cup cornflake crumbs for the 1/2 cup flour. Dip chicken into 1/4 cup butter or stick margarine, melted, before coating with crumb mixture.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Oven-Fried Chicken recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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