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Ingredients

  • Vegetable Oil – 1/3 cup
  • Butter – 1/3 cup (2/3 of stick)
  • All Purpose Flour – 1 cup
  • Salt – 1 tsp
  • Black Pepper – 2 tsp
  • Paprika – 2 tsp
  • Garlic Salt – 1 tsp
  • Dried Marjoram – 1 tsp OPTIONAL

Instructions

  1. TIP – The flour mixture can be made up in large amounts and stored to use as needed. 8-9 pieces, legs, thighs, breasts. Serves 4 to 5.
  2. Place oil and butter in jelly roll pan and put in 375° oven to melt and set aside.
  3. In large paper sack combine flour and seasonings.
  4. Roll chicken pieces 3 at a time in melted oil/butter, then drop them into sack and shake to cover.
  5. Place chicken in pan skin side down.
  6. Bake 45 minutes to an hour.
  7. With a spatula, turn over and bake 5 to 10 minutes longer, or until top crust begins to bubble.
  8. Serve hot or cold but crust texture is better if chicken is not refrigerated before eating. Pan drippings can be used for gravy.