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Today is May 22, 2019

Picnic Oven-Fried Chicken

Pork/Poultry

Ingredients

3 Tbsp. butter
1 cup all-purpose flour
1 tsp. garlic powder
1 tsp. Lawry’s seasoned salt
2 tsp. paprika
1 tsp. Cajun seasoning
1 tsp. dried thyme
1 Tbsp. dried parsley
1 (3- to 4-lb.) whole chicken, cut into serving pieces

Instructions

Preheat oven to 425 F. Melt butter in a 9-by-13-inch glass baking dish. Whisk together flour with seasonings. Rinse chicken pieces and dredge in flour mixture. Place into baking dish, skin side up, and turn to coat with melted butter. Bake skin side down 35 minutes. Turn and bake skin side up another 20 to 25 minutes, or until juices run clear and chicken is cooked through (internal temperature should reach 175 F in the thickest part of thigh, 165 F in breast). Transfer to a rack to cool completely. Wrap loosely in paper towels, then place into a large storage bag or container. Refrigerate if not using right away. Makes 4 to 6 servings.

Miscellaneous

From “Deep South Dish Homestyle Southern Recipes,” by food blogger Mary Foreman

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