I seem to make a lot of chicken lately. One would think it was hard to make them different, but somehow, they are.
The paprika is the main difference in this recipe. Mixed with the dry mustard, you get an amazing golden color to the chicken.
The chicken cooks well. It is well seasoned too.
The skin is just crispy enough at the end of the cooking time. My family doesn’t love eating chicken skin for the most part. For this dish, both my husband and daughter ate a bit of it. It had a nice crunch and a lovely flavor.
GOLDEN OVEN FRIED CHICKEN
1/4 Cup Butter
1/2 Cup Flour
1 Teaspoon Salt
1 Teaspoon Dry Mustard
1 Teaspoon Paprika
1 Teaspoon Pepper
1 Fryer Chicken, Cut Up
Melt 2 tablespoons butter in a 13x9 inch baking dish. Combine flour, salt, mustard, paprika and pepper, stir well. Dredge the chicken in the flour mixture, coating well. Place in baking pan and dot with remaining butter. Bake in a 350 degree oven for 1 hour.
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