This is a main course that is easy and can be simple and filling for supper when served with Crispy Parmesan Potatoes and a side of broccoli, or dressed up with twice baked potatoes and Caesar salad and served to guests.
I remember when my husband came in from the wood shop on a gloomy winter day to find me laying on the couch yet again. I was ravenously hungry, but the idea of food made me head-spinningly queasy due to morning sickness – a familiar old nemesis of mine. Like a real-life hero, he hung up his sawdust covered coat, washed his hands, and (yet again) pulled out an old cookbook. He was heavily inspired by an old Betty Crocker recipe when he created this one.
In just a matter of minutes, he had chicken crusted in spices and happily bubbling in butter. It comfortably filled all of the bellies and I was able to keep it down… And that is what we call a true success it times of morning sickness!
These days, I am usually the one making this. I like to make it often, as it can be made quickly with simple ingredients I always have.
To begin this recipe, I thaw a bag of chicken pieces such as drums or thighs.
I set the oven preheating to 425 while I unwrap a stick of butter, drop it in my 9×13 pan, and place that inside the oven.
In a separate bowl large enough to accommodate stirring the chicken, I measure in my flour and spices. I cut open the bag of chicken and drop each piece into the bowl. I would use paper towels to dry any very wet pieces, because the moisture will interfere with the coating sticking properly. Toss the pieces around in the flour until they are well covered.
Once the butter has melted, I carefully pull the pan from the oven and lay the chicken pieces on the bottom of the pan in the butter. Then – back into the oven!
Bake in hot oven for 30 minutes, then flip the meat and be delighted by the crisp edge that has formed!
Bake another 30 minutes or so, and test with a fork to see whether they are finished. The thicker parts of the meat should easily yield to the fork, and the fork should effortlessly come back out of the meat when the meat is done.
This recipe is easily doubled in two 9×13″ pans to feed a crowd. Most ovens will accommodate two side by side on the middle rack.
Ron’ s Oven-Fried Chicken
3 lbs chicken thighs
1/2 cup butter
1/2 cup flour
1 tsp salt
1 tsp paprika, smoked
1/4 tsp pepper
Place butter in 9×13″ dish. Melt in oven as it preheats to 425 degrees.
Mix flour and spices in a med-large bowl.
Coat chicken in flour mixture.
Once butter has melted, place chicken in dish also.
Bake 30 minutes.
Turn chicken pieces over and bake another 30 minutes, or until largest pieces are tender.
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