Oven-Fried Chicken

  • Prep 10 min
  • Total 60 min
  • Servings 6

Ingredients

  • 1/4 cup butter
  • 1/2 cup Gold Medal™ all-purpose flour
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3- to 3 1/2-lb cut-up whole chicken

Steps

  • 1
    Heat oven to 425°F. Melt butter in 15x10x1-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 20 minutes longer or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).

  • Leaving the skin on the bone-in pieces keeps the meat moist in the oven. If you like, remove the skin from the pieces before eating.
  • Round out this baked fried chicken dinner with creamy mashed potatoes, fresh corn on the cob and warm berry crisp for dessert.
  • Cutting up your own whole chicken (or breaking it down, in chef lingo) is not only cheaper by the pound but also surprisingly easy. Try it out the next time you make this Oven-Fried Chicken.
  • This baked fried chicken recipe is a great technique for achieving crispy chicken without dealing with the steps (and mess) of deep-frying.
  • For extra crispy oven-baked fried chicken, substitute 1 cup Progresso™ Panko Crispy Bread Crumbs for the flour. Dip the chicken into melted butter before coating with the crumb mixture.

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
190
Total Fat
21g
32%
Saturated Fat
8g
38%
Trans Fat
1g
Cholesterol
105mg
35%
Sodium
330mg
14%
Potassium
240mg
7%
Total Carbohydrate
8g
3%
Dietary Fiber
0g
0%
Sugars
0g
Protein
28g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
10%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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