Oven-Fried Chicken

Oven-Fried Chicken

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

Prep Time

10

Minutes

Total Time

1:10

Hr:Mins

Makes

6

servings

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).
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Lighter Oven-Fried Chicken:
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.
Chicken Fingers:
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.
Crunchy Oven-Fried Chicken:
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:

1 Serving (1 Serving)
  • Calories 330
    • (Calories from Fat 190),
  • Total Fat 21g
    • (Saturated Fat 8g,
    • Trans Fat 1g),
  • Cholesterol 105mg;
  • Sodium 330mg;
  • Total Carbohydrate 8g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 28g;
Percent Daily Value*:
    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.