1/2 cup butter or 1/2 cup 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
1 In a large roasting pan (or two 9×13 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.