Latin American, Mexican Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Katherine magee's oven-batter baked chicken

Yield: 4 Servings

Ingredients:

• 1 Chicken
• 3-4 lb*
• 2 c Buttermilk
• 1 c Flour
• 4 ts Salt
• 2 ts Paprika
• 1/2 ts Black pepper

Instructions:

1. Place chicken pieces in a long shallow nonmetal baking dish and pour buttermilk over each piece. Let stand about 1 hour at room temperature; turn each piece of chicken frequently. 2. 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'F. oven. Bake 15 minutes. Then reduce oven temperature to 350'F. 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.

Web Standards & Support: