Title: Oven fried kentucky chicken
 Categories: Poultry, Cyberealm, Kooknet
      Yield: 6 Servings
 
      3 c  Self-rising flour
      1 tb Paprika
      2 pk Lipton Tomato Cup A Soup
           -powder
      2 pk Good Seasons Italian
           -Dressing mix powder
      1 ts Seasoned salt
           Pam or oil
    1/4 lb Margarine or Butter
      3 lb Fryer chicken
 
  In doubled plastic food bag combine well the flour, paprika, Lipton
  Tomato Cup A Soup powder, Good Seasons Italian Dressing mix powder
  and seasoned salt.
  
  Shake the mixture well to combine it in the bag, having twisted the
  end the bag tightly until the air inside the bag create an inflated
  balloon affect.
  
  Spray a jelly roll pan (10x15x3/4") with Pam or wipe it well with
  oil. Run a cut-up chicken fryer under cold water and let excess water
  drip off, or put all of the wet pieces of chicken into a colander to
  drain a few minutes.
  
  Dredge pieces in the flour mixture, by placing the pieces, one at a
  time, in the bag of seasoned flour and shaking it to coat each piece.
  Arrange the coated pieces, skin-side up on prepared pan. Melt
  margarine or butter and use a 1" wide soft bristled pastry brush (or
  one from a paint store with soft hair bristles -- rather than plastic
  bristles) and dab the melted margarine over the floured surface --
  skin-side only ~- of each piece of chicken.  When all of the melted
  margarine has been divided between chicken pieces, bake it uncovered
  ~- without turning the pieces -- 350 degrees F -- for 1 hour or till
  golden brown and tender.
  
  FOR CRISPY COATING:  After applying melted margarine, dust each piece
  with a few tablespoons more seasoned flour mixture and dab again in
  additional melted margarine before baking.
  
  Serves 4 to 6.