Oven-Fried Chicken

Enjoy this oven-fried chicken ready with fewer ingredients - perfect for a dinner.

  • Prep Time 10 min
  • Total Time 1 hr 10 min
  • Servings 6

Ingredients

1/4
cup butter or margarine
1/2
cup all-purpose flour
1
teaspoon paprika
1/2
teaspoon salt
1/4
teaspoon pepper
3- to 3 1/2-lb cut-up whole chicken

  • 1 Heat oven to 425°F. Melt butter in 13x9-inch pan in oven.
  • 2 In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture. Place chicken, skin sides down, in pan.
  • 3 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).

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
(
Calories from Fat
190),
% Daily Value
Total Fat
21g
21%
(Saturated Fat
8g,
8%
Trans Fat
1g
1%
),
Cholesterol
105mg
105%;
Sodium
330mg
330%;
Total Carbohydrate
8g
8%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
28g
28%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
0%;
Calcium
0%;
Iron
10%;
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;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.