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Oven-Fried Chicken

Posted by on Oct. 12, 2009 at 12:24 AM
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Oven-Fried Chicken

1 cup all-purpose flour
2 envelopes (.6 ounce each) individual serving
-- cream of chicken soup mix
2 envelopes Italian salad dressing mix
1 1/2 teaspoons paprika
1 teaspoon seasoned salt
1 teaspoon dried thyme
1 teaspoon rubbed sage
1/2 teaspoon onion powder
1/2 teaspoon curry powder, optional
1 cup 2% milk
2 broiler/fryer chickens (4 pounds each), cut up
1/4 cup butter, melted

Line two 15-in. x 10-in. x 1-in. baking pans with foil and grease the
foil; set aside. In a large resealable plastic bag, combine the flour, soup
mix, dressing mix and seasonings. Place milk in a shallow dish. Dip chicken
into milk, then add to flour mixture, a few pieces at a time, and shake to
coat. Place in prepared pans. Drizzle with butter. Bake at 350° for 35-50
minutes or until juices run clear.

 


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by on Oct. 12, 2009 at 12:24 AM
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