Rantott Csirke
Yield
4 servingsPrep
10 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
|
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | each |
whole chicken
cut up |
*
|
| 2 | large |
eggs
|
|
| 1 | tablespoon |
paprika
|
|
| ½ | teaspoon |
onion salt
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | cup |
bread crumbs
dried |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
|
|
| 59 | ml |
all-purpose flour
|
|
| 1 | each |
whole chicken
cut up |
*
|
| 2 | large |
eggs
|
|
| 15 | ml |
paprika
|
|
| 2.5 | ml |
onion salt
|
|
| 3E+1 | ml |
lemon juice
|
|
| 237 | ml |
bread crumbs
dried |
|
Directions
Melt butter in 350℉ (180℃). oven in 13x9x2 inch baking pan.
Meanwhile, put flour in paper bag and shake chicken pieces one at a time until coated.
Set aside. In a bowl, beat eggs with fork, combine in salt, paprika, onion salt and lemon juice until well blended.
Dip the flour coated chicken pieces in egg mixture, then in crumbs, turning to coat evenly.
Then set into melted butter in baking dish ; arrange chicken skin side down.
Bake about 45 minutes or until fork tender, turning once.
