Oven Fried Chicken and Variations |
| Name: |
Mary Moore |
| Base: |
Fort Polk Louisiana |
| Recipe: |
3 pounds cut up broiler fryer chicken
1 tablespoon margarine or butter
2/3 cup original bisquick or reduced fat bisquick
1 1/2 teaspoons paprika
1 1/4 teaspoons salt
1/4 teaspoon pepper
1. Heat oven to 425 degrees. Remove skin from chicken if desired. Melt margarine in rectangular baking dish or pan, 13x9x2 inches, in oven.
2. Mix bisquick, paprika, salt and pepper, coat chicken. Place skin sides down (meaty sides down if skinned) in pan (pan and margarine should be hot).
3. Bake uncovered 35 minutes. Turn, bake about 15 minues longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.
Notes: Variations:
Mexican oven Fried Chicken: decrease bisquick to 1/2 cup and add 2 TBSP yellow cornmeal and 1 to 2 TBSP chili powder.
parmesan Oven Fried Chicken: decrease bisquick to 1/3 cup and salt to 1 teaspoon, and add 1/2 cup grated Parmesan cheese.
Sesame Herb Oven Fried Chicken: decrease salt to 1 teaspoon and add 2 tablespoons sesame seed and 2 teaspoons each dried thyme leaves, ground sage and parsley flakes.
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