Post by Country Tea on Nov 7, 2011 19:41:09 GMT -5
This flour mixture can be made in large amounts and stored.
1/3 C. vegetable oil
1/3 C (2/3 stick) butter
1 C. all purpose flour
1 tsp. salt
2 tsp. black pepper
2 tsp. paprika
1 tsp. garlic salt
1 tsp. marjoram (optional)
8-9 chicken pieces - legs, thighs, breasts
Place the oil and butter in a shallow cooking pan (a jelly roll pan is perfect) and put in a preheated 375 degree oven to melt.
Set aside.
In a paper sack, combine the flour and seasonings. Roll the chicken pieces in the melted oil-butter mixture, then drop them in the sack and shake to cover. Place on a dish or wax paper until you have them all done.
Place the chicken in the pan, skin side down.
Bake for 45 minutes.
With a spatual, turn over and bake 5-10 minutes longer, or until the top crust begins to bubble. Serve hot or cold, but the crust texture is better if the chicken is not refrigerated before eating.
1/3 C. vegetable oil
1/3 C (2/3 stick) butter
1 C. all purpose flour
1 tsp. salt
2 tsp. black pepper
2 tsp. paprika
1 tsp. garlic salt
1 tsp. marjoram (optional)
8-9 chicken pieces - legs, thighs, breasts
Place the oil and butter in a shallow cooking pan (a jelly roll pan is perfect) and put in a preheated 375 degree oven to melt.
Set aside.
In a paper sack, combine the flour and seasonings. Roll the chicken pieces in the melted oil-butter mixture, then drop them in the sack and shake to cover. Place on a dish or wax paper until you have them all done.
Place the chicken in the pan, skin side down.
Bake for 45 minutes.
With a spatual, turn over and bake 5-10 minutes longer, or until the top crust begins to bubble. Serve hot or cold, but the crust texture is better if the chicken is not refrigerated before eating.