This is a recipe my grandma used to make. I think she got it from the newspaper at least 6o years ago. It’s always been one of my favorites and now is one of my girls’ favorites as well. I like to cook rice in the oven to go with it, or baked potatoes, since you’ve got the oven all that time anyway. Pop a cobbler or fruit pie in the oven and you’re all set! Find a baked vegetable dish or make a green salad or cook up an easy vegetable on the stove and it’s great for entertaining, with no last minute fussing.
I did tonight with all drumsticks, but usually do it with a whole cut up chicken. The skin is not crispy like the “oven fried” recipes you might see. The chicken broth makes everything moist and it’s very flavorful, despite its humble ingredients. And I imagine if you’re into gravy, you could make some fantastic stuff from the drippings here, but I don’t. I’ve modified one thing from my grandma’s original. She sprinkled the chicken with garlic powder and added salt to the flour mix. I just sprinkle garlic salt onto the chicken and omit the salt from the flour.
6 -8 bone-in chicken pieces
1/4 cup flour
1 tsp paprika
1/4 – 1/2 tsp pepper, depending on your spice preference
1 cup chicken broth, divided
Preheat the oven to 400.
Mix the flour, paprika, and pepper together in a shallow dish or pie pan.
Pour 1/2 cup of chicken broth into a baking dish that’s big enough to hold all your chicken pieces without them touching each other.
Sprinkle the chicken pieces all over with garlic salt, then roll into the flour mix. Place the chicken skin side DOWN into the baking dish and bake 30 minutes. Pull the pan out of the oven and turn the chicken pieces, so the skin side is UP and pour the other 1/2 cup of chicken broth into the pan. Bake another 30 minutes or so, until done.0