Oven-Fried Chicken

OVEN-FRIED CHICKEN

This is the way that I cooked chicken when you children were growing up, instead of cooking it on the stove-top.  I'm sure you must have healthier recipes now but, after all, one request was that I post family recipes that we used.  Perhaps, you can modify them if you're interested in doing so.

1/4 cup shortening

1/4 cup butter or margarine (1/2 stick)

1/2 cup Bisquick baking mix  (this is a Bisquick recipe)

1 tsp. salt

1 tsp. paprika

1/4 tsp. pepper

2 1/2 - to 3-lb. broiler-fryer chicken, cut up

Heat oven to 425 degrees.

1. Melt shortening and butter in oven in oblong pan, 13x9x2 inches.  Blend 1/2 cup baking mix, the salt, paprika and pepper; coat chicken pieces.  Place chicken skin side down in shortening mixture.  (For an easy way to coat chicken, shake several pieces at a time with the Bisquick mixture in a plastic or paper bag.)
2. Bake uncovered 35 minutes.  Turn chicken and bake 15 minutes longer or until it's done.  (After cooking, I usually drained the chicken pieces on paper towel to absorb some of the oil.  Sometimes, I used pan drippings to make gravy for mashed potatoes.)