Oven fried chicken. Crispy Skin. Enough said.
Oven Fried Chicken
Adapted from Country Cooking: Goods Mennonite Church Cookbook
1/2 cup flour
1 t onion salt
1 t garlic salt
1 t celery salt
1/2 t freshly ground black pepper
2 t paprika
5 – 6 chicken legs
2 T butter
Melt the butter in a big casserole dish.
Mix the flour and spices together. Coat the chicken, both sides, in the mixture and place into the casserole dish, skin side down.
Bake at 425 for an hour, turning half way through so the skin gets crisp. Serve immediately.