Can this recipe be made ahead of serving?

While the flavor would be the same, prepping the chicken to bake later will make it impossible to get that sought-after, lightly crispy coating on the chicken. The chicken needs to be coated right before baking, so the coating doesn’t get a chance to soak up additional moisture from the chicken before it’s baked. Also, cooking the chicken in warm melted butter gives it a jump-start to crispiness that can’t happen if the butter has gotten cold and congealed in the refrigerator if made ahead. Our tip to get a jump-start on the prep, is to get the flour mixture mixed up and ready to coat the chicken when you’re ready to make it.

Do I need to use a whole chicken?

Absolutely not! Use whatever pieces your family prefers. Mix and match those favorite pieces you know will get devoured and skip those that never get a second look. Follow the instructions above in the variations of oven-fried chicken section above, for how to cook your favorite chicken pieces.

How to tell when the chicken is done cooking?

Since raw or undercooked chicken can harbor bacteria that can cause foodborne illness, it’s important to make sure it’s thoroughly cooked. The best method is to check to see that it’s thoroughly cooked is by using an instant-read meat thermometer. This is a thermometer that you stick in and pull out—don’t leave it in the chicken in the oven. Inserting the tip (without touching bone) into the thickest part of the thickest pieces, checking to see that the temperature is at least 165°F. Check a few pieces this way, since ovens can have hot and cool spots. The other way you can check for doneness is to cut the thickest pieces to the bone and make sure the juice of the chicken runs clear rather than still having a pinkish tinge.

How can I make the clean-up easier?

Line the pan bottom and sides with aluminum foil before melting the butter and cleanup will be a breeze! While typically we’re fans of using cooking parchment paper to line pans, we found during testing that foil is the better option, as it won’t get soggy from the melted butter and chicken juices, like parchment paper can. An easy way to line the pan smoothly is to turn it upside down and form the foil over the bottom and sides with your hands. Then remove the foil; flip the pan right-side up and place the formed foil back into the pan—magically, it fits right in!

Oven-Fried Chicken

Name: Oven-Fried Chicken
Prep time: 10 min
Total time: 1 h
Yield: 6
Ingredients: 1/4 cup butter; 1/2 cup Gold Medal™ all-purpose flour; 1 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon pepper; 3- to 3 1/2-lb cut-up whole chicken

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Prep Time 10 min
Total 60 min
Servings 6
Ingredients 6

Ingredients

1/4 cup butter
1/2 cup Gold Medal™ all-purpose flour
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
3- to 3 1/2-lb cut-up whole chicken

Instructions

Step
1

Heat oven to 425°F. Melt butter in 15x10x1-inch pan in oven.
Step
2

In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture. Place chicken, skin sides down, in pan.
Step
3

Bake uncovered 30 minutes. Turn chicken; bake about 20 minutes longer or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).

Oven-Fried Chicken

Ingredients

Instructions

Nutrition Facts

Serving Size: 1 Serving

% Daily Value*:

Exchanges:

Carbohydrate Choice

Oven-Fried Chicken

Ingredients

Instructions

Tips from the Betty Crocker Kitchens Show

Nutrition Show

Nutrition Facts

Serving Size: 1 Serving

% Daily Value*:

Exchanges:

Carbohydrate Choice