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Oven-Fried Chicken

Source of Recipe

Cooking from Quilt Country by Marcia Adams


Recipe Introduction

If you can afford the calories, the pan drippings make an absolutely divine gravy for either mashed potatoes or Baking Powder Biscuits......yum!

List of Ingredients

1/3 cup vegetable oil
1/3 cup butter (2/3 stick)
1 cup all-purpose flour
1 tsp. salt
2 tsp. black pepper
2 tsp. paprika
1 tsp. garlic salt
1 tsp. dried marjoram, optional
8 chicken pieces, legs and thighs


Recipe

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 large paper sack, combine the flour and seasonings. Roll the chicken pieces, 3 at a time, in the melted oil-butter mixture, then drop them in the sack and shake to cover. Place on a dish or wax paper.

Place chicken in the pan, skin side down. Bake for 45 minutes. With a spatula, turn over and bake 5 to 10 minutes longer, or until the top crust begins to bubble. Serve hot or cold, but the crust texture is better if chicken is not refrigerated before eating.