Oven-Fried Chicken

•  
• 8 Servings
• Prep: 25 min. Bake: 35 min.

• Ingredients

  • 1 cup all-purpose flour
  • 2 envelopes (.6 ounce each) individual serving cream of chicken soup mix
  • 2 envelopes Italian salad dressing mix
  • 1-1/2 teaspoons paprika
  • 1 teaspoon seasoned salt
  • 1 teaspoon dried thyme
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon curry powder, optional
  • 1 cup 2% milk
  • 2 broiler/fryer chickens (4 pounds each), cut up
  • 1/4 cup butter, melted

  Directions

  • Line two 15-in. x 10-in. x 1-in. baking pans with foil and grease the foil; set aside.
  • In a large resealable plastic bag, combine the flour, soup mix, dressing mix and seasonings. Place milk in a shallow dish. Dip chicken into milk, then add to flour mixture, a few pieces at a time, and shake to coat. Place in prepared pans. Drizzle with butter.
  • Bake at 350° for 35-50 minutes or until juices run clear. Yield: 8 servings.