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Ingredientes
- 3 c. Self-rising flour
- 1 Tbsp. Paprika
- 2 pkt Lipton Tomato C. A Soup pwdr
- 2 pkt Good Seasons Italian Dressing mix pwdr
- 1 tsp Seasoned salt
- Â Â Pam or possibly oil
- 1/4 lb Margarine or possibly Butter
- 3 lb Fryer chicken
Direcciones
- In doubled plastic food bag combine well the flour, paprika, Lipton Tomato C. A Soup pwdr, Good Seasons Italian Dressing mix pwdr and seasoned salt.
- Shake the mix well to combine it in the bag, having twisted the end the bag tightly till the air inside the bag create an inflated balloon affect.
- Spray a jelly roll pan (10x15x3/4") with Pam or possibly wipe it well with oil. Run a cut-up chicken fryer under cool water and let excess water drip off, or possibly put all of the wet pcs of chicken into a colander to drain a few min.
- Dredge pcs in the flour mix, by placing the pcs, one at a time, in the bag of seasoned flour and shaking it to coat each piece. Arrange the coated pcs, skin-side up on prepared pan. Heat margarine or possibly butter and use a 1" wide soft bristled pastry brush (or possibly one from a paint store with soft hair bristles - rather than plastic bristles) and dab the melted margarine over the floured surface - skin-side only - of each piece of chicken. When all of the melted margarine has been divided between chicken pcs, bake it uncovered - without turning the pcs - 350 degrees F - for 1 hour or possibly until golden and tender.
- FOR CRISPY COATING: After applying melted margarine, dust each piece with a few Tbsp. more seasoned flour mix and dab again in additional melted margarine before baking.
- Serves 4 to 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 256g | |
| Recipe makes 6 servings | |
| Calories 695 | |
| Calories from Fat 351 | 51% |
| Total Fat 39.31g | 49% |
| Saturated Fat 9.65g | 39% |
| Trans Fat 2.81g | |
| Cholesterol 116mg | 39% |
| Sodium 1469mg | 61% |
| Potassium 444mg | 13% |
| Total Carbs 47.91g | 13% |
| Dietary Fiber 2.3g | 8% |
| Sugars 0.75g | 1% |
| Protein 35.23g | 56% |
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