Amish Style Oven Fried Chicken

this is from the cookbook "Cooking from quilt Country" by Marcia Adams and is a family favorite. We might be mostly vegetarian, but when it comes to this recipe, we kinda toss all that aside.

OVEN FRIED CHICKEN

serves 4-5

This is the best fried chicken recipe I've tried, bar none. Its is quick to prepare and doesn't require watching. The outside is crusty, and the inside is moist. The flour mixture can be made up in large amounts and stored to use as needed.

1/3 cup vegetable oil

1/3 cup (2/3 stick) butter

1 cup all purpose flour

1 teaspoon salt

2 teaspoons black pepper

2 teaspoons paprika

1 teaspoon garlic salt

1 teaspoon dried marjoram (optional)

8-9 chicken pieces - legs, thighs, breasts

Place the oil and butter in a shallow cooking pan ( a jelly roll pan is perfect) and put in a preheated 375 oven to melt.

Set aside.

In a large paper sack, combine the flour and seasonings. Roll the chicken pieces, 3 at a time, in the melted oil-butter mixture, then drop them in the sack and shake to cover.

Place on a dish or wax paper until you have them all done.

Place the chicken in the pan, skin side down.

Bake for 45 minutes.

With a spatula, turn over and bake 5-10 minutes longer, or until the top crust begins to bubble. Serve hot or cold, but the crust texture is better if the chicken is not refrigerated before eating. If you can afford the calories, the pan drippings make an absolutely divine gravy for either mashed potatoes or Baking Powder Biscuits.