Baked chicken (butter buds)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | BUTTER BUDS |
| ½ | teaspoon | PAPRIKA |
| ½ | teaspoon | SAGE |
| ½ | teaspoon | ONION POWDER |
| 1 | dash | SALT TO TASTE |
| 1 | dash | PEPPER TO TASTE |
| 3 | pounds | FRYER CHICKEN, CUT-UP |
| ½ | cup | WATER OR WHITE WINE |
Directions
COMBINE DRY INGREDIENTS. SEASON CHICKEN. PLACE IN 9" X 13" PAN, SKIN SIDE UP, WITH WATER OR WINE. BAKE AT 375 DEG F. FOR ABOUT 50 MINUTES OR UNTIL GOLDEN AND DONE. BASTE AFTER ABOUT ½ HOUR. ⅙ RECIPE = 1 SERVING = 270 CALORIES AND .091 g CHOL WITH WINE AND 260 CALORIES AND .091 g CHOL WITH WATER.
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