Enjoy this oven-fried chicken ready with fewer ingredients - perfect for a dinner.
cup butter or margarine
cup all-purpose flour
3- to 3 1/2-lb cut-up whole chicken
Heat oven to 425°F. Melt butter in 13x9-inch pan in oven.
In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture. Place chicken, skin sides down, in pan.
Bake uncovered 30 minutes. Turn chicken; bake about 30 minutes longer or until juice is clear when thickest part is cut to bone (170°F for breasts; 180°F for thighs and legs).
For 11 grams of fat and 240 calories per serving, remove skin from chicken before cooking. Do not melt butter in pan; spray pan with cooking spray. Decrease butter to 2 tablespoons; drizzle melted butter over chicken after turning in step 3.
Substitute 1 1/2 lb boneless skinless chicken breasts, cut crosswise into 1 1/2-inch strips, for the cut-up whole chicken. Decrease butter to 2 tablespoons. After coating chicken with flour mixture in step 2, toss with melted butter in pan. Bake uncovered 15 minutes. Turn strips; bake 10 to 15 minutes longer or until no longer pink in center.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.