Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ⅓ cup vegetable oil
- ⅓ cup butter
- 1 cup flour
- 1 teaspoon salt
- 2 teaspoons pepper
- 2 teaspoons paprika
- 1 teaspoon garlic salt
- 1 teaspoon marjoram, dried
- 8 or 9 chicken pieces - legs, thighs, breasts
- =
Directions
Place oil and butter in a shallow cooking pan (such as a jelly roll pan) and put in a 375°F oven to melt.
Remove from oven.
In a large paper sack or bowl combine flour and seasonings.
Roll a few pieces of chicken in oil and butter mixture, then shake them in sack to cover or roll in mixture in bowl.
Place chicken in pan with remaining oil butter mixture skin side down.
Bake for 45 minutes.
Turn it over and bake 5 – 10 minutes longer, until top crust begins to bubble.