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Oven-Fried Chicken

Serves: 6

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   2 1/2 to 3 1/2 pounds cut-up broiler-fryer chicken
   1 tablespoon margarine or butter
   2/3 cup Bisquick® Reduced Fat or Original baking mix
   1 1/2 teaspoons paprika
   1 1/4 teaspoons salt
   1/4 teaspoon pepper

Heat oven to 425°. Remove skin from chicken if desired. Heat margarine in rectangular baking dish or pan 13x9x2 inches in oven until melted. Mix baking mix, paprika, salt and pepper; coat chicken. Place skin sides down (meaty sides down if skinned) in pan (pan and margarine should be hot). Bake 35 minutes. Turn; bake about 15 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.
1 Serving: Calories 210 (Calories from Fat 80); Fat 9g (Saturated 3g); Cholesterol 70mg; Sodium 720mg; Carbohydrate 8g (Dietary Fiber 0g); Protein 24g.

Low-Fat Frying
Love fried foods but not the calories and fat? Change to oven-fried! Dip pieces of poultry or meat into low-fat or fat-free liquids such as buttermilk, yogurt or skim milk. Roll in a crunchy coating such as corn flakes or low-fat cracker crumbs. Place in a pan sprayed with nonstick cooking spray. Bake at 425° until done.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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