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Oven-Fried Chicken

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Oven-Fried Chicken
  • Prep 10 min
  • Total 1 hr 10 min
  • Ingredients 6
  • Servings 6
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Ingredients

  • 1/4 cup butter or stick margarine
  • 1/2 cup all-purpose flour
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3- to 3 1/2-pound cut-up broiler-fryer chicken

Directions

  • 1
    1. Heat oven to 425°. Melt butter in rectangular pan, 13x9x2 inches, in oven.
  • 2
    2. Mix flour, paprika, salt and pepper. Coat chicken with flour mixture. Place chicken, skin side down, in pan.
  • 3
    3. Bake uncovered 30 minutes. Turn chicken; bake about 30 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.

Expert Tips

  • tip 1
    Lighter Oven-Fried Chicken: For 11 grams of fat and 235 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 over chicken after turning in step 3.
  • tip 2
    Chicken Fingers: Substitute 1 1/2 pounds boneless, skinless chicken breast halves, cut crosswise into 1 1/2-inch strips, for the broiler-fryer. 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.
  • tip 3
    Crunchy Oven-Fried Chicken: Substitute 1 cup cornflake crumbs for the 1/2 cup flour. Dip chicken into 1/4 cup butter or stick margarine, melted, before coating with crumb mixture.

Nutrition Information

320 Calories, 20g Total Fat, 28g Protein, 7g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
180
Total Fat
20g
Saturated Fat
8g
Cholesterol
100mg
Sodium
320mg
Total Carbohydrate
7g
Dietary Fiber
0g
Protein
28g
% Daily Value*:
Iron
10%
10%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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