Tuesday, January 24, 2012
Ah
yes, this recipe brings back fond memories of a clueless girl who burnt
everything, including water. In 1998, I embarked on the journey to learn how to prepare
a chicken properly without turning it into ash in less than 15-minutes.
For
the beginner cook, I highly recommend purchasing the Betty Crocker’s: Cooking
Basics cookbook. It was the first
cookbook I ever purchased. My best friend Stacy & I were newlyweds and new
to Military Life on Mountain Home Air Force Base in Idaho. We both learned how to cook with this
cookbook. It was the second most important book we owned, first being the Holy Scriptures, of course!
Lots of Love Y'all!
Lots of Love Y'all!
Oven-Fried
Chicken
Makes
6 Servings – Bake: 1 hour
Ingredients:
- 3- to 3 ½ -pound cut-up broiler-fryer chicken
- ¼ cup ( ½ stick ) margarine or butter
- ½ cup all-purpose flour
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
Directions:
- If the chicken is frozen, place in the refrigerator the night before you plan to use it or for at least 12 hours. Cut and discard fat from chicken with kitchen scissors or knife. Rinse chicken under cold water, and pat dry with paper towels.
- Heat the oven to 425°F. Place the margarine in a rectangular pan, and melt in the oven, which will take about 3 minutes.
- Mix the flour, paprika, salt and pepper in a large plastic bag. Place the chicken, a few pieces at a time, in the bag, seal the bag and shake to coat with flour mixture. Place the chicken, skin sides down, in a single layer in margarine in pan.
- Bake uncovered 30 minutes. Remove chicken from oven, and turn pieces over with tongs. Continue baking uncovered about 30 minutes longer or until juice of chicken is no longer pink when you cut into the center of the thickest pieces (170°F for breasts; 180°F for thighs and legs). If chicken sticks to the pan, loosen it gently with a turner or fork.
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