(From the classic Betty Crocker Cookbook)
This is an old stand by for when we have last minute guests. It's very inexpensive (I can usually buy a whole chicken fryer for around $6), feeds a lot of people, and is super easy! Serve it with some mashed potatoes, a salad, maybe even corn on the cob or a loaf of Rhodes bread (everyone will think this bread is homemade!)
Prep: 10 minutes (if that)
Bake: 1 hour
1/4 cup butter or margarine
1/2 cup all-purpose flour
1 tsp paprika
1/2 tsp salt
1/4 tsp pepper
3 to 3 1/2 pound cut-up broiler-fryer chicken
1.Heat oven to 425. While oven is preheating, melt the butter in the bottom of a 13x9x2" pan.
2.Mix flour, paprika, salt, pepper in ziplock bag. (I sometimes double this mixture just to make sure all the chicken gets coated well.) Place chicken, skin side down, in pan.
3. Bake uncovered 30 minutes. Turn chicken, bake 30 minutes longer or until breasts are no longer pink.
To make crunchy, substitute 1 cup cornflake crumbs for the 1/2 cup flour. Dip chicken into 1/4 cup butter or margarine, melted, before coating with crumb mixture.