1. Heat oven to 425°. Melt margarine in rectangular baking dish or pan, 13 x 9 x 2 inches, in oven.
2. Mix Bisquick, paprika, salt and pepper. Coat chicken with Bisquick. Place skin sides down in pan (pan and margarine should be hot).
3. Bake uncovered 35 minutes turn chicken. Bake about 15 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.
HIGH ALTITUDE (3500 to 6500 feet): Bake 40 minutes turn chicken. Bake about 20 minutes longer.
NUTRITION FACTS: 1 Serving: Calories 295 (Calories from Fat 155) Fat 17g (Saturated 4g) Cholesterol 85mg Sodium 785mg Carbohydrate 8g (Dietary Fiber 0g) Protein 28g % DAILY VALUE: Vitamin A 10% Vitamin C % Calcium 4% Iron 10% DIET EXCHANGES: 1/2 Starch 4 Lean Meat 1 Fat
Mexican Oven-Fried Chicken: Decrease Bisquick to 1/2 cup. Add 2 tablespoons yellow cornmeal and 1 to 2 tablespoons chili powder.
Parmesan Oven-Fried Chicken: Decrease Bisquick to 1/3 cup and salt to 1 teaspoon. Add 1/2 cup grated Parmesan cheese.
BETTY'S TIP: For a dynamite, down-home meal, serve this crispy chicken with biscuits, steamed veggies and a spoonful of barbecue sauce on the side.
From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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