This is a recipe my grandma used to make. I think she got it from the newspaper at least 60 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.
See the recipe for Grandma Alice’s Baked Chicken.