Katherine Magee's Oven-Batter Baked Chicken
Yield
8 servingsPrep
20 minCook
1 hrsReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pound |
chicken
|
|
| 2 | cups |
buttermilk
|
|
| 1 | cup |
all-purpose flour
|
|
| 4 | teaspoons |
salt
|
|
| 2 | teaspoons |
paprika
|
|
| ½ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
chicken
|
|
| 473 | ml |
buttermilk
|
|
| 237 | ml |
all-purpose flour
|
|
| 2E+1 | ml |
salt
|
|
| 1E+1 | ml |
paprika
|
|
| 2.5 | ml |
black pepper
|
|
Directions
Place chicken pieces in a long, shallow nonmetal baking dish Let stand about 1 hour at room temperature; turn each piece of chicken frequently. Combine remaining ingredients in a large paper bag; close and shake to blend. Drain chicken pieces but do not dry them. Add chicken pieces a few at a time, close bag, and shake to coat each piece of chicken evenly with mixture. Place chicken pieces skin side up, not touching, on shallow baking dish or cookie sheet, on middle rack of preheated 425 degrees F. oven. Bake 15 minutes. Then reduce oven temperature to 350℉ (180℃). and continue to bake for 15 minutes. Turn each piece of chicken and cook another 15 minutes. Turn each piece and bake a final 15 minutes.
