Serving 4 to 6
3 Cups self-rising flour
1 Tbs paprika
2 envelopes Lipton Tomato Cup-A-Soup powder
2 pkgs. Good Seasons Italian dressing mix powder
1 tsp salt
1/4 pound butter or margarine
Combine all the dry ingredients in a doubled plastic food bag. Shake well. Prepare a 10x15x3/4inch pan with Pam or wipe it well with oil. Run a cut-up fryer chicken under cold water and let excess water drip, or put the wet chicken pieces into a collander and drain for a few minutes. Dredge pieces in the flour mixture by placing each piece, one at a time, into the bag of seasoned flour and shaking it. Arrange the coated pieces, skin side up, on the prepared pan. melt 1/4 pound of butter or margarine, and using a soft bristled pastry brush, dab the melted butter over the floured surface, skin side only, of each piece. When all the melted butter has been divided among all the chicken pieces, bake them uncovered without turning at 375 for 20 to 45 minutes or until golden brown and tender.
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