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Picnic Oven-Fried Chicken

Source of Recipe


From "Deep South Dish" by Mary Foreman



List of Ingredients



• 3 Tbsp butter
  
• 1 cup all-purpose flour
  
• 1 tsp garlic powder
  
• 1 tsp Lawry's seasoned salt
  
• 2 tsp paprika
  
• 1 tsp Cajun seasoning
  
• 1 tsp dried thyme
  
• 1 Tbsp dried parsley
  
• 1 (3- to 4-pound) whole chicken, cut into serving pieces
  






Instructions



1. Preheat oven to 425° F.
   Melt butter in 9-by-13-inch glass baking dish.
   
   
2. Whisk together flour with seasonings. Rinse chicken pieces, and dredge in flour mixture; place into baking dish, skin side up, and turn to coat with melted butter. Bake, skin-side down, 35 minutes; turn and bake skin side up another 20 to 25 minutes, or until juices run clear and chicken is cooked through (internal temperature should reach 175° F in the thickest part of thigh; 165° F in breast).
   
   
3. Transfer to a rack to cool completely. Wrap loosely in paper towels, then place into a large storage bag or container; refrigerate if not using right away.
   
   Makes 4 to 6 servings