OVEN-FRIED CHICKEN Joyce Roundy

(the only way to fry chicken!)

approx. 3 lb. chicken pieces, bone-in. I prefer all thighs, but any assortment will work.

Cooking oil, enough to generously cover the bottom of a 9 x 13 inch glass baking dish.

2 cups Bisquick

2 tsp. salt

2 tsp. Accent (msg.) (optional)

2 tsp. paprika

Pepper as desired

I remove skin from chicken, but it's not necessary to do so. Pour oil into 9 x 13 inch glass baking dish. Mix all dry ingredients in a plastic bag. Wash one or two pieces of chicken; place in bag and shake to coat the chicken with seasoned Bisquick. Lay each piece in the oil, then turn to opposite side (so top, as well as bottom, of each piece will have oil on it). Continue this process until all chicken has been coated and placed in oil. DO NOT STACK. Chicken must cook in one layer only, in order to be crispy.

Bake, uncovered, at 450 degrees for 35-40 minutes.