Oven-fried chicken i

4 servings

Ingredients

Quantity Ingredient
3 cups Self-rising flour*
1 tablespoon Paprika
2 packs Lipton Tomato Cup-a-Soup
2 packs Good Seasons Italian dressing mix (dry)
1 teaspoon Seasoned salt
1 Chicken fryer; cut up

Directions

*If self-rising flour is not available, you may use 1 cup all-purpose flour, 1 teaspoon baking powder and ½ teaspoon salt.

In a doubled plastic food bag combine all ingredients, except chicken, and shake well. Twist the end of the bag slightly until the air inside creates an inflated balloon effect. Spray a jelly roll pan with Pam or wipe it well with oil. Run chicken pieces under cold water and let excess water drip off. Dredge pieces one at a time in the bag of seasoned flour, shaking it to coat each piece. Arrange the coated pieces, skin-side up, on prepared pan. Melt ¼ lb.

margarine or butter and with a pastry brush dab the melted margarine over the floured surface of the chicken, skin-side only. When all the margarine has been used, bake uncovered (without turning) at 350 F. for about 45 minutes to one hour, or until golden brown.

For crispy coating: After applying melted margarine, dust each piece with more seasoned flour and dab again with additional melted margarine before baking.

From the recipe box of Loretta Souza/Westport, CT. Loretta says this chicken will be just as delicious as the Colonel's. (Recipe as seen in "Fall River Herald News.") From: Diane Rua. Date: 13 Sep 94.

Submitted By CATHY HARNED On 11-26-94

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