Oven-Fried Chicken with Herbs
1/2 cup olive oil
1 stick butter or margarine, melted
4 cups all-purpose flour
1 tablespoon salt
2 teaspoons garlic powder
2 teaspoons dried or ground sage
2 teaspoons dried or ground marjoram
2 teaspoons dried or ground thyme
2 teaspoons black pepper
1/4 teaspoon ground red pepper (cayenne)
2 chickens (2 to 3 pounds each), cut into serving pieces
Preheat oven to 375 degrees. In a large bowl, stir olive oil and
butter together. Place flour, salt, garlic powder, sage, marjoram,
thyme, black pepper and red pepper in a large plastic bag or brown
paper bag.
Shake ingredients to blend them. Coat 3 pieces of chicken in olive
oil-butter mixture, then drop them into the bag containing seasoned
flour.
Shake until chicken pieces are well coated. For crisper chicken,
coat flour-covered pieces in oil again and then re-coat pieces in
more flour.
Place chicken on a paper-towel-covered plate and repeat process
until all chicken pieces are coated. Refrigerate for 1 hour.
On a cookie sheet or in a shallow baking pan, place the chicken skin
side up, with spaces between pieces. Drizzle chicken pieces with
remaining oil mixture. Bake for 45 minutes. Turn pieces over and
bake another 15 minutes, or until done. |