(Granny’s Note: You can use whole cut up chicken, boneless breasts, thighs, or pork chops work well. The night before you plan to cook it or at least 3 to 4 hours before cooking, season each piece with seasoning salt and a little black pepper. I usually put it in a ziplock bag and refrigerate it. If using boneless/skinless chicken breast pieces, add a few thighs and drumsticks with skin. Place these pieces in the corners and center of pan.)
- 6 pieces of chicken or pork chops (approximately, see above)
- 1 cup self-rising flour (approximately, depends on size and quantity of meat)
- 2 teaspoons paprika
- Other optional seasoning: Cajun spices, black pepper, onion powder, garlic powder (These are things I also add to the flour mixture)
- 60 to 90 minutes prior, remove meat from refrigerator. Drain and pat dry as needed. (The goal here is to allow the chicken to reach room temperature so that it cooks more evenly.)
- Preheat oven to:
- For chicken legs only, 380 F.
- For everything else, 350 F.
- Mix flour, paprika, and other spices (optional) in a bowl.
- Dip or shake each piece of meat in flour mixture until entire surface is coated. Plane in greased/sprayed pan. (I use a pan with a rack.)
- Bake time depends on what you’re cooking:
- Chicken legs – about 40 minutes.
- Most other things – about 60 minutes.
- Use a cooking thermometer to verify the recommended internal temperature has been reached.