Ingredients:
Chicken thighs and legs with skin on (Organic is best)
Powdered ginger
Paprika
Garlic salt
Dried parsley flakes
Fresh ground black pepper
Flour
3-4 TBS butter
Directions:
The trick to making this baked chicken taste like it's fried is in the BUTTER! So do not try and get healthy and substitute olive oil or any other such thing. This dish is based on the fat and the crispy, golden skin!
Pre-heat the oven to 425. Rinse and dry chicken pieces. Generously sprinkle both sides with the ginger, paprika, garlic salt, parsley, and ground pepper to your liking. Fill a shallow bowl with the flour and dredge the chicken pieces through until lightly coated. Set aside.
Put 3-4 TBS of butter into a cast iron pan or a glass baking dish. Put the dish in the oven until the butter melts and makes a thin layer fully coating the bottom of the pan. Lay chicken in the butter skin-side down and bake for 35 minutes. Open oven and flip pieces over, finish for another 30 minutes or so depending on how dark brown and crispy you like your skin.
* Pair with Boeger Chardonnay!
