Oven Fried Chicken
Guest post from Brigette Shevy
Crystal and I grew up in a family of seven children. Given our family size, and the fact that we had company over for meals at least once a week, our Mom was (is!) the Queen of simple, budget-friendly, crowd-pleasing meals. Crystal and I were reminiscing recently about different recipes we grew up on (yum!), and thought it would be fun to share some of those with you.
Oven Fried Chicken was one of my Dad’s favorite main dishes. My Mom got the recipe out of the church cookbook from the church my parents attended the first years of their marriage, and it has been a regular in our family for as long as I can remember. I love that it requires only a few basic ingredients, and is less time-consuming and healthier (since it is baked) than regular fried chicken. Depending on what you serve with it, this can be a “fancy” special occasion dinner, or a hearty recipe for any night of the week!
Oven Fried Chicken
- 3lbs chicken pieces, rinsed and patted dry*
- ½ cup melted butter (I only use about half this amount and can’t tell a difference)
- ½ cup flour, heaping
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 ½ teaspoons paprika
Preheat the oven to 400 degrees.
Mix together flour, salt, pepper and paprika (I do this in a Ziploc bag). Dip chicken pieces in melted butter and then coat evenly with flour mixture.
Place in a single layer on a greased shallow baking pan (skin side down – if you’ve left the skin on).
Bake 400 degrees for 30 minutes. Turn chicken pieces over and continue baking an additional 30 minutes.
*The original recipe calls for the skin to be left on, but I usually remove the skin. It’s good either way!
Brigette is a full-time wife and mother who is blessed with three amazing bundles of energy (ages 6, 4, and 2). She enjoys music, experimenting in the kitchen, homeschooling her children, finding great deals, long-distance running, and anything chocolate.
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