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Big Bucket Chicken




Source of Recipe


Recipes From Friends






List of Ingredients



• 1 cut up fryer chicken (can remove the skin)
  
• 3 cups self rising flour
  
• 1 tablespoon paprika
  
• 2 envelopes Lipton Tomato Cup A Soup powder
  
• 2 packages Good Seasons Italian dressing mix powder
  
• 1 teaspoon salt
  
• 1/4 pound margarine (or butter)
  






Instructions



1. Combine all the dry ingredients in a doubled plastic food bag. Shake well.
   
2. Prepare a 10x15x3/4" pan with Pam or wipe it well with oil.
   
3. Run a cut up fryer chicken under cold water and let excess water drip, or put the wet chicken pieces into a colander and drain a few minutes.
   
4. Dredge pieces in the flour mixture by placing each piece, one at a time, into the bag of seasoned flour and shaking it.
   
5. Arrange the coated pieces, skin side up, on the prepared pan.
   
6. Melt margarine and using a soft bristled pastry brush, dab the melted margarine over the floured surface, skin side only, of each piece.
   
7. When all of the melted margarine has been divided among all the chicken pieces, bake them uncovered without turning at 375 degrees for 20 to 45 minutes or
   until the largest piece is golden brown, tender but not pink, and the juices run clear not pink.
   
   
8. Serves 4 to 6