Oven-Fried Chicken

Adapted from: The Blue Willow Inn Bible of Southern Cooking by Louis and Billie Van Dyke

2 Tbsp. butter
3/4 cup all-purpose flour
1 Tbsp. parsley flakes
2 tsp. paprika
1 tsp. salt
1 tsp. thyme or oregano
1 whole chicken cut into pieces (I used 1 lb. chicken tenderloins)

Preheat oven to 425 degrees. Melt the butter in a 9x13-inch baking dish. In a medium bowl, mix the flour with the parsley flakes, paprika, salt, and thyme (or oregano). Dredge the chicken pieces in the mixture. Place in the prepared baking dish. Bake for about 35 minutes. Turn and cook for about 15 minutes or until fork tender.

I was looking on Amazon one day trying to find a cookbook for Diners, Drive-Ins, and Dives. While looking for that cookbook, I happened to see this cookbook as another popular choice. Needless to say I ended up buying it and here we sit. Every single recipe looks absolutely incredible, but this is one that I knew I had to try first. It was delicious!!! I would highly suggest dredging the chicken, dipping it in a little butter, and then dredging it again. It makes a WORLD of difference. I say this only because I did that for two pieces, and they came out perfect. The rest of the tenderloins I had to pull out halfway through cooking and dredge again just to make sure we had a good breading on each piece. Lesson most certainly learned. I can't wait to make this again and maybe add a little bit of cayenne pepper (just a smudge) to kick it up a little bit! As for my pictures, they will get better one day, I promise. By the time we both get home it is too late to take advantage of the daylight, and last night I cleaned my whole plate before realizing I didn't have a picture yet... oops!