Butter Crust Chicken
Butter Crust Chicken features a rich, buttery coating with paprika, offering a crispy, flavorful exterior that complements tender chicken, perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Melt the margarine and add salt and flour to make a medium-thick paste.
- Dip the chicken pieces into the margarine mixture, then place them on a cookie sheet.
- Sprinkle paprika over the coated chicken.
- Bake at 350°F for 1 hour, or until the chicken is brown and tender. The chicken does not need to be turned during baking.
Tips & Substitutions
For a richer flavor, you can use butter instead of margarine, or a combination of both. If you prefer a crunchier crust, consider adding breadcrumbs to the flour mixture. To enhance the taste, try adding garlic powder or onion powder along with the salt. If you don’t have paprika, smoked paprika or even cayenne pepper can provide a nice twist. This dish pairs beautifully with Michael'S Chicken Noodle Soup for a hearty meal.
Serving Suggestions
Serve the Butter Crust Chicken with a side of roasted vegetables or a fresh garden salad for a balanced meal. It pairs well with baked potatoes or fluffy rice to soak up the delicious juices. For a comforting option, consider serving it with Baked Chicken-Stove Top Dressing for a complete dinner that everyone will enjoy.
Storage & Reheating
Store leftover Butter Crust Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F and place the chicken on a baking sheet. Heat for about 15-20 minutes or until warmed through to ensure the crust stays crispy. You can also microwave individual pieces for quicker reheating, though the crust may lose some texture.
Nutrition & Diet Analysis (per serving)
Each serving of Butter Crust Chicken contains roughly 516 calories, with 6g protein, 21g carbohydrates, and 46g fat. It is a good source of protein (11% of the Daily Value). Note that it is relatively high in sodium, at 1011mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken breasts instead of a whole frying chicken?
Yes, you can use chicken breasts or any other parts. Just adjust the cooking time as chicken breasts may cook faster. Ensure they reach an internal temperature of 165°F for safety. You can still enjoy the same delicious crust with different cuts of chicken.
How do I know when the chicken is done baking?
The chicken is done when it is golden brown and tender, with an internal temperature of 165°F. You can use a meat thermometer to check the thickest part of the chicken. Additionally, the juices should run clear when pierced with a fork.
Can I prepare the chicken ahead of time?
Absolutely! You can coat the chicken in the margarine mixture and store it in the refrigerator for up to 24 hours before baking. This allows the flavors to meld. Just be sure to bring it back to room temperature for about 30 minutes before placing it in the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).