ok, since DH can't really eat fried food, I don't like fried food, and DS can't have eggs...this is the recipe we use for home-made "fried" chicken. It's from Betty Crocker's New Cookbook (pp298-299)
Prep 10 min, bake 1 hr, makes 6 servings
1/4 cup margarine or butter 1/2 cup all purpose flour 1 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon pepper 3-3.5 pound cut-up broiler-fryer chicken (we've just used boneless/skinless chicken breasts and it works just fine...have also used chicken legs for the children to eat)
- Heat oven to 425 degrees. Melt margarine in rectangular pan 13x9 inches, in oven.
- Mix flour, paprika, salt, and pepper. Coat chicken with flour mixture. Place chicken, skin sides down, in pan.
- Bake uncovered for 30 minutes. Turn chicken, bake about 30 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.
You can also do chicken fingers, using cut up chicken breasts (1.5 pounds) and decrease margarine to 2 tablespoons. After you coat with flour mixture, toss with melted margainr in the pan, bake uncovered 15 minutes, turn, bake 10 to 15 minutes longer or until there is no pink in the center.
For crunchy chicken, substitute 1 cup cornflake crumbs for the 1/2 cup flour. Dip chicken into 1/4 margarine before coating with crumb mixture.
Enjoy!!
Larisa, who did NOT copy alternate recipes or nutritional information verbatim...but did in the original recipe