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Oven Fried Paprika Chicken

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Ingredients

Adjust Servings:
3 1/2 - 4 lbs bone-in chicken pieces (use thigh and leg quarters)
2 1/2 - 3 tablespoons butter
1 cup all-purpose flour
2 1/2 teaspoons paprika
2 teaspoons salt
1/2 teaspoon fresh ground black pepper

Nutritional information

701.4
Calories
396 g
Calories From Fat
44.1 g
Total Fat
15.1 g
Saturated Fat
200.2 mg
Cholesterol
1396.8 mg
Sodium
24.8 g
Carbs
1.4 g
Dietary Fiber
0.2 g
Sugars
48.5 g
Protein
190g
Serving Size

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Oven Fried Paprika Chicken

Features:
    Cuisine:

    This is our favorite way to have fried chicken. As others do I put the ingredients in a ziplock back and shake to coat. I also add 1/2 tsp of cayenne to give the chicken a little kick.

    • 110 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Oven Fried Paprika Chicken, If it is not summer and we’re not grilling, this is my favorite way to make chicken in the house I love deep-fried chicken, but I dislike making it This is the next best way to enjoy the taste without the mess and guilt I hope you enjoy it *Note: Prep time includes refrigeration time , This is our favorite way to have fried chicken As others do I put the ingredients in a ziplock back and shake to coat I also add 1/2 tsp of cayenne to give the chicken a little kick , I loved it! This is the best way to get fried chicken without making a huge mess and using a quart of oil All of my other oven fried chicken recipes need bread or panko crumbs blah blah blah and are dry-baked This is sooo much better and only uses seasoned flour that you can adjust to your family’s tastes This is the ONLY way I will make EVER make oven fried chicken in the future Good job, Rosie!


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    Steps

    1
    Done

    Thoroughly Mix Flour, Paprika, Salt and Pepper in a Shallow Dish, Set Aside. Place Wire Rack Over a Sheet Pan, Set Aside.

    2
    Done

    Rinse Chicken and Gently Pat Dry.

    3
    Done

    Coat Each Chicken Piece Thoroughly in the Flour Mixture and Place on the Wire Rack/Sheet Pan, Then Place in the Fridge For 30 Minutes.

    4
    Done

    Meanwhile, Pre-Heat Oven to 425*f. Put Butter Into 9x13x2 Baking Dish (or a Larger 18x12x2 Roaster Pan, Depending on the Size of Your Chicken Portions) and Place Dish in the Oven Just Until the Butter Melts.

    5
    Done

    Once the Butter Has Melted, Tilt the Baking Dish Around to Evenly Distribute the Butter. Place Coated Chicken Pieces Skin Side Down Directly Into the Hot, Buttered Baking Dish (do not Over-Crowd).

    6
    Done

    Bake, Un-Covered, For 35 Minutes Undisturbed (it Is not Burning). Then Flip Chicken Over and Bake an Additional 15 Minutes. Check to Be Sure No Pink Remains and Juices Run Clear.

    7
    Done

    Remove Chicken Pieces to a Platter and Tent With Foil For 5 Minutes Before Serving.

    8
    Done

    Enjoy!

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    John Reyes

    Latin cuisine expert infusing his dishes with bold and vibrant flavors.

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