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* 3 pounds of chicken (leg and thigh quarters are fine) (1.47-4.17, depending on sale price and whether it's white or dark chicken--the split breasts are great with this recipe. plus the mix, which is maybe .25, and with margarine, another .15, so it's 1.87 to 4.57, plus the side--if you keep the amount of chicken this big).
* 1/3 to 1/2 cup flour
* 1 1/4 teaspoons salt
* 1/4 teaspoon pepper
* 1 teaspoon paprika
* 1/4 teaspoon poultry seasoning (optional)
* 1/4 cup margarine (1/2 a stick)
First remove the skin from your chicken pieces. Some folks leave the skin on, but I prefer my chicken skinless. Then cut your chicken into smaller pieces if need be.
If you are using leg quarters, 4 leg quarters is about 3 pounds. Cut each at the joint where the thigh meets the leg. Use a small sharp knife, and feel for the joint with your fingers. It takes a little practice to find the joint, it is the place where the thigh and leg wiggle together. Once you find it the first time though, it is very easy to find it again. Cut the thigh and leg apart and set them aside until all of them have been cut up.
In an empty bread bag, or in a shallow bowl, combine the flour, salt, pepper, paprika and the poultry seasoning if you are using it. Mix it well with a fork to evenly distribute the seasonings. Shake the chicken in the seasoned flour, or coat it in the bowl. Lay the coated chicken in a well oiled 9 by 13-inch rectangular baking pan.
After it is all coated and arranged in the pan, count how many pieces of chicken you have. If you used 4 leg quarters, you will have 8 pieces of chicken. Cut the margarine into the same number of pieces (if you have 9 pieces of chicken you will cut the margarine into 9 pieces, 10 pieces of chicken will require 10 bits of margarine and on and on to infinity.) Use more margarine if you need to. Lay a bit of margarine on top of each chicken piece. This is the secret for my oven fried chicken. Each piece of chicken gets it's own bit of margarine on top. Using this method the chicken is always tender on the inside and crispy on the outside. It works really well.
Now bake the chicken at 400° for about 45 minutes to an hour. Some people recommend turning the chicken over after it is half done baking. This is probably good advice, but I don't usually remember to do it. So I will leave the choice for turning the chicken up to you. when it is nicely golden brown it is done. This recipe serves 6. If you are making chicken for a crowd, this recipe is easily tripled or quadrupled. All chicken thighs makes it easy on the cook when you are cooking 30 to 40 pieces at once.
Borrowed from hillbillyhousewife.com I love this chicken, except I don't do the margarine. I give each piece a spray of non fat cooking spray. That decreases both cost and calories. Also--I NEVER use that much chicken! I use about 1.5 lbs. for our family of four and the babe.
This is one of the dishes that I like to serve with plain white rice. It's cheap and filling. Add a veggie, and gravy if you like. I get gravy mix for .33 at Save a lot, the rice is maybe .20 for four, and the veggie is about .45 for four, so the grand total meal would be 2.85 to 5.55, with 3 lbs of chicken and adding the gravy too).