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Oven-Fried Chicken

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

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( 40 Ratings)

40 Ratings

5 Stars 72%

4 Stars 15%

3 Stars

2 Stars

1 Stars

Member Reviews ( 22 )

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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

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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.

REVIEWS & COMMENTS

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1 - 3 of 22 Reviews View All

Posted 4/12/2013 4:00:54 PM REPORT ABUSE Redvette1 said:

Rating:

This is a very good recipe, I too use Bisquick but USE A GLASS PAN and the clean up is easier and not so burnt on the bottom of the pan.

This reply was: Helpful Inspiring

Posted 2/1/2013 2:32:40 PM REPORT ABUSE brainard said:

Rating:

I always used Bisquick instead of flour. and also added a little garlic powder and onion powder may be used too. My family loves it

This reply was: Helpful Inspiring

Posted 10/16/2012 1:07:46 AM REPORT ABUSE cranberryrose55 said:

Rating:

This recipe is leaving out a step. To those who say it tastes floury, it is because that step is missing. You dip the chicken in the oil- melted butter, then dredge/cover with the flour mixture. That step gives it the crispy surface on the top of the chicken and makes interior meat moist. Our variation on the recipe: use olive oil/butter and whole wheat pastry flour with seasonings. Camping:We cook it ahead of time, then freeze it. This takes up space in the cooler but keeps everything cold. Also, freezing hamburger stew. Also freezing pancakes and meat.. This makes the ice last longer. People rave about this recipe.

This reply was: Helpful Inspiring