Katie Rose’s Oven Fried Chicken
8-9 pieces of chicken—breasts, thighs and legs
1 t. paprika
1 T. salt
1 T. onion powder
1 T. garlic salt
1T dried marjoram
1 T. Pepper
1 c. flour
1/3 cup butter, melted
1/3 cup of vegetable oil
3/4 c. buttermilk
2 drops Tabasco
Preheat oven at 375˚. Place oil and butter in a shallow baking dish and melt together in heated oven.
In a large sack, mix together flour and dried spices.
In a medium-sized bowl add Tabasco to buttermilk and stir.
Coat chicken pieces in buttermilk, then shake them in the sack. When evenly coated, roll the pieces in the melted butter/oil.
Place the chicken in the pan, skin side down and bake for 45 minutes. Turn over and bake for another 5 to 10 minutes until skin starts to bubble and juices run clear.
Best served with creamed potatoes and fresh green beans.
