Chicken And Seasoned Flour
Juicy fried chicken coated in seasoned flour, then baked with beer for tender, flavorful meat. Perfect for family dinners or special occasions craving comforting, bold flavors.
Ingredients
Instructions
- Prepare seasoned flour by combining flour, salt, garlic seasoning, cayenne pepper, white pepper, celery salt, oregano, and paprika.
- Skin the chickens and cut into serving-sized pieces.
- Dredge the chicken pieces well in the seasoned flour.
- In a heavy skillet, over medium-high heat, melt margarine or butter.
- Add chicken pieces and brown in batches if necessary on all sides.
- Transfer browned chicken to a roasting pan with a tight-fitting cover.
- Pour beer over the chicken.
- Cover the pan.
- Bake at 350°F (175°C) for 1 1/2 hours or until the chicken is very tender.
Tips & Substitutions
For a crunchier coating, let the dredged chicken rest for about 15 minutes before frying. You can substitute the margarine with olive oil for a healthier option. If you don’t have beer, chicken broth works as a suitable alternative to keep moisture while baking. Adjust the spices to your taste, adding more cayenne for extra heat. This recipe pairs beautifully with Chicken, Rice, Broccoli And Cheese.
Serving Suggestions
Serve the chicken hot, garnished with fresh herbs for added flavor. It goes well with a side of coleslaw or a fresh garden salad. For a complete meal, consider pairing it with creamy mashed potatoes or roasted vegetables. This dish is perfect for a family gathering or any occasion that calls for hearty American recipes.
Storage & Reheating
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through. Avoid microwaving to retain the crispy coating, or use the oven for best results.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Seasoned Flour contains roughly 99 calories, with 2g protein, 12g carbohydrates, and 5g fat. Note that it is relatively high in sodium, at 1019mg 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 skinless chicken for this recipe?
Yes, you can use skinless chicken pieces, but the dish may lack some of the richness and flavor that the skin provides. Consider marinating the chicken in the seasoned flour mixture for a few hours to enhance the flavor and moisture.
What can I use instead of beer in the recipe?
If you prefer not to use beer, chicken broth is an excellent substitute that still imparts flavor and moisture. You can also use sparkling water for a lighter option that maintains the dish's texture.
How can I tell when the chicken is fully cooked?
The chicken is fully cooked when its internal temperature reaches 165°F (75°C) and the juices run clear. You can also check for tenderness; the meat should easily pull away from the bone. Baking it for the full 1 1/2 hours usually ensures it's done.
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).