versatile chicken
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!
prep time
40 Min
cook time
1 Hr
method
Bake
yield
4-6 serving(s)
Ingredients
- - 3/4 cup buttermilk
- - 1 tablespoon instant chikcen bouillon
- - 1/2 teaspoon oregano leaves, optional
- - 3 pounds chicken piecces
- - 1 cup unsifted flour
- - 1 teaspoon paprika
- - 1/4 cup margarine or butter, melted
How To Make versatile chicken
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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
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