Yield: 4 to x servings

Scott Nowell

My version of my mom’s “fried” chicken.

• 1chicken, broken down into 8 or 10 pieces
• salt
• freshly ground black pepper
• 1cup flour

Preheat oven to 425°F.

Spray or coat a roasting pan with cooking oil.

Add flour to a bag (or bowl). Add 1 tsp salt and ½ tsp pepper to bag, close bag and shake to mix.

Season chicken lightly on both sides.

Place chicken pieces in bag, 1 or 2 at a time, close the bag and shake to coat chicken. Repeat for remaining chicken.

Place chicken pieces skin side up in roasting pan.

Bake for 30 minutes, remove and turn chicken over.

Bake for 20 minutes more until crispy and temperature is at least 165°F for white meat and 190°F for dark.

Remove from oven and let sit for 10 minutes.

Serve with:

Starch: Mashed Potatoes, Rice, Pasta.

Veg: Any