Baked Fried Chicken

As you very well may know, I married a southerner. Now me being Italian, and a Yankee, this has made for some rather interesting marital moments, particularly in the food department. I had never even heard of a “meat and three” before we met and sweet tea? Besides the fact that I never acquired a proper taste for it {way too sweet for me}, I’d be lucky to find it served in a local restaurant in Central Florida.

This Father’s Day, I’m hosting not only my Southern Sweetheart, but my very Italian, very Yankee father. So what’s on the menu? Fried Chicken and Italian Stuffed Shells. I figure that ought to please all the dads in my house. What do you think?

Confession. I’ve never made fried chicken before in my life… until tonight. I thought if it is going to be on the Father’s Day menu, we ought to at least have a trial run.

We interrupt this program for a brief taste test…

Well, the South surely has risen again… in my kitchen anyway!! This recipe is most definitely blog {and Father’s Day} worthy!

Baked Fried Chicken

2-3lbs of hind quarter chicken legs

milk/egg mixture

1/2 cup butter {one stick}

1 cup flour

1 Tbls. seasoned salt

2 tsp paprika

3/4 tsp pepper

1/2 tsp salt

Prepare: Preheat oven to 400 degrees. Beat egg and add to milk {just enough to coat chicken} in a gallon ziplock storage bag. Soak the chicken for 20 minutes. Spray a large baking dish with non-stick cooking spray. Put the butter in the baking dish and heat it in the oven until melted. Mix flour and seasoning together in a separate gallon ziplock storage bag. Shake each piece of chicken in seasoned flour. Place chicken {skin side down} in the buttered baking dish. Bake for 20 minutes. Turn chicken over and bake an additional 20 minutes.

Finger lickin’ good!!


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