I pulled this recipe along time ago from Cooks.com when I was in the mood for some fried chicken, but didn't want to go through the time and hassle of cooking it. Since then, this recipe has become a staple in the Blackburn house. I make the coating ahead of time and split it in two. The original recipe makes way too much. As with all my chicken recipes, I make this with thighs, as they are the perfect size for me, but have made it with whole cut up chicken and bone in/skin on chicken breasts before. Another thing I love about the flexibility of the recipe is that either bone-in/skin on or boneless/skinless chicken can be used. The original recipe calls for boneless/skinless chicken thighs.
Served with mac and cheese and an ear of corn, it becomes the perfect weeknight meal that is simple to boot!
So, here we go!:
8 chicken thighs (can be either bone-in/with skin or boneless/skinless)
2 T. paprika
2 C. flour
1/2 T. Paula Deen's revamped seasoning (see under my favorite seasonings)
1/4 cup butter or margarine, melted
1) Preheat oven to 425 degrees. Place melted butter in a 9x13 pan
2) Place paprika, flour and Paula Deen's House Seasoning in Ziploc Bag. If desired, remove one cup of coating and save for another day!!)
3) Coat each piece of chicken and place in pan
4) Bake in oven for 20 minutes. Flip chicken and bake an additional 20 minutes.
How easy is that!!!!