Versatile Chicken

Brandi Kirkpatrick


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!


★★★★★ 1 vote

40 Min
1 Hr


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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


  • 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.
  • 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.
  • 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.

Printable Recipe Card

About Versatile Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American

Show 2 Comments & Reviews

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