Chicken: Oven-Fried Chicken

posted by SandyOH 04-11-100 7:34 PM

* Exported from MasterCook *
Oven-Fried Chicken
Recipe By : Cooking From Quilt Country, Marcia Adams, 1989
Serving Size : 4 Preparation Time :0:00
Categories : The Barn Raising
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup vegetable oil
1/3 cup butter -- (2/3 stick)
1 cup all-purpose flour
1 teaspoon salt
2 teaspoons black pepper
2 teaspoons paprika
1 teaspoon garlic salt
1 teaspoon dried marjoram -- (optional)
8 chicken pieces -- up to 9 (legs -- thighs, breasts)

Place the oil and butter in a shallow cooking pan (a jelly-roll pan is perfect) and put in a preheated 375 F. oven to melt. Set aside.

In a large paper sack, combine the flour and seasonings. Roll the chicken pieces, 3 at a time, in the melted oil-butter mixture then drop them in the sack and shake to cover. Place on a dish or wax paper. Place chicken in the pan, skin side down.

Bake for 45 minutes. With a spatula, turn over and bake 5 to 10 minutes longer, or until the top crust begins to bubble.

Serve hot or cold, but the crust texture is better if chicken is not refrigerated before eating. If you can afford the calories, the pan drippings make an absolutely divine gravy.

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Notes : It is quick to prepare and doesn't require watching. The outside is crusty, and the inside moist. The flour mixture can be made up in large amounts and stored to use as needed.

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