Oven-Fried Chicken(Serves 4 To 5.)

• 1/3 c. vegetable oil
• 1/3 c. (2/3 stick) butter
• 1 c. all-purpose flour
• 1 tsp. salt
• 2 tsp. black pepper
• 2 tsp. paprika
• 1 tsp. garlic salt (optional)
• 1 tsp. dried marjoram
• 8 to 9 chicken pieces (legs, thighs, breasts)

1. Place the oil and butter in a shallow cooking pan (jelly roll); put in a preheated 375u0b0 oven to melt.
2. Set aside.
3. In a large paper sack, combine the flour and seasonings.
4. Roll the chicken pieces, 3 pieces at a time, in the melted oil-butter mixture, then drop them in the sack and shake to cover.
5. Place on a dish or wax paper.
6. Place chicken in the pan, skin side down. Bake for 45 minutes.
7. With a spatula, turn over and bake 5 to 10 minutes longer or until the top crust begins to bubble.
8. Serve hot or cold, but the crust texture is better if chicken is not refrigerated before eating.

vegetable oil, butter, flour, salt, black pepper, paprika, garlic salt, marjoram, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=683377 (may not work)