versatile chicken

(1 rating)
Recipe by
Brandi Kirkpatrick
Burley, ID

I really like this chicken. I have only baked it but you can fry it if you wish, just omit the butter and fry. I also usually just use chicken breasts. It's a yummy change!

(1 rating)
yield 4 -6
prep time 40 Min
cook time 1 Hr
method Bake

Ingredients For versatile chicken

  • 3/4 cup buttermilk
  • 1 tablespoon instant chikcen bouillon
  • 1/2 teaspoon oregano leaves, optional
  • 3 pounds chicken piecces
  • 1 cup unsifted flour
  • 1 teaspoon paprika
  • 1/4 cup margarine or butter, melted

How To Make versatile chicken

  • 1
    In a large Ziploc bag, combine buttermilk, bouillon, and oregano; let stand 10 minutes. Shake to mix. Add chicken, let stand for 30 minutes to blend flavors.
  • 2
    Preheat oven to 350°. In another Ziploc bag, combine flour and paprika. Add chicken, a few pieces at a time; shake to coat. Arrange chicken in a 9x13 baking dish.
  • 3
    Drizzle chicken with melted margarine/butter (or try I Can't Believe It's Not Butter Spray). Bake for 1 hour or until golden brown. Refrigerate leftovers.

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