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.

source:    http://www.food.com/recipe/baked-chicken-74279

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