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Fried Chicken: An American Original

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Oven Fried Chicken
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

Heat oven to 425°F. Melt butter in 13×9-inch pan in oven. In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture. Place chicken, skin sides down, in pan. Bake uncovered 30 minutes. Turn chicken; bake about 30 minutes longer or until juice is clear when thickest part is cut to bone.

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1 Karen { 07.06.15 at 3:36 pm }

I have fried chicken running through my veins. I love it so much and I am not even from the south. I am from Europe! Fried Chicken is great stuff, hot or cold. I just love it and I have to have it all the time.

2 Laura Graham { 07.06.15 at 3:29 pm }

i soak chicken pieces overnight in day coat the pieces with flour mixture then back in the milk and then cotating again .Brown in oil then bake at 350 for about an hour.

3 Lisa { 06.29.14 at 6:08 pm }

Fried chicken has been my favorite from the time I was a kid! I even had some for lunch today. I will definitely be celebrating National Fried Chicken Day!!! Thanks for the cooking tips everyone.

4 PKennard { 07.03.13 at 6:49 pm }

Ray and Izak Gregory are both correct. Soaking your chicken over night in buttermilk or a salt water brine make the chicken both tender, juicy and very flavorful. My great grandmother taught my Dad this and he taught me and I have used this process whether I am frying, baking, grilling or however I am cooking my chicken. Works with turkey parts as well. I have also brined a whole turkey…turned out so juicy and tasty!.

5 Izak Gregory { 07.03.13 at 11:14 am }

If you will soak your chicken over night in salt water in the Ice box it gives it a whole new taste and believe me it is delicious. You can experiment with how much salt you use to taste. Can also do this on Catfish and it is great as well. On either after it has soaked over night dust it with a mixture of flour, pepper, and garlic powder and deep fry. Could also cook it or bake it in the over for a delightful piece of yard bird.

6 Susan Morrison { 07.03.13 at 10:44 am }

Sounds yummy, Ray!

7 Susan Morrison { 07.03.13 at 10:43 am }

I’m with you “Montana3802”! We have a birthday celebration on the 6th & along with the pizza for the children, I’ll do some oven baked “fried” chicken for anyone else who would rather forgo the pizza. Thank you, Beth, for the idea.

8 Ray { 07.03.13 at 10:40 am }

For the most tender and juicy fried or baked chicken:

Take chicken pieces and put them in one gallon zip lock bag. Add a couple cups of buttermilk. If ya don’t have buttermilk, take two cups of regular milk, add 4 tablespoons vingegar to it. mix it up and let sit 5 minutes. mix up again and dump over chicken in zip lock back. Seal zip lock bag up trying to get air out while ya do it. Put in refrig overnight and cook next day. Doesn’t hurt if ya leave in refrig longer.

9 Montana3802 { 07.03.13 at 8:59 am }

I just put this as number one on my to do list for this weekend.

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