versatile chicken
(1 rating)
I really like this chicken. I have only baked it but you can fry it if you wish, just omit the butter and fry. I also usually just use chicken breasts. It's a yummy change!
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(1 rating)
yield
4 -6
prep time
40 Min
cook time
1 Hr
method
Bake
Ingredients For versatile chicken
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3/4 cup buttermilk
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1 tablespoon instant chikcen bouillon
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1/2 teaspoon oregano leaves, optional
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3 pounds chicken piecces
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1 cup unsifted flour
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1 teaspoon paprika
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1/4 cup margarine or butter, melted
How To Make versatile chicken
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1In a large Ziploc bag, combine buttermilk, bouillon, and oregano; let stand 10 minutes. Shake to mix. Add chicken, let stand for 30 minutes to blend flavors.
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2Preheat oven to 350°. In another Ziploc bag, combine flour and paprika. Add chicken, a few pieces at a time; shake to coat. Arrange chicken in a 9x13 baking dish.
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3Drizzle chicken with melted margarine/butter (or try I Can't Believe It's Not Butter Spray). Bake for 1 hour or until golden brown. Refrigerate leftovers.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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