Chicken For Fifty
Juicy, flavorful fried chicken baked to perfection with a seasoned flour coating, ideal for family dinners or gatherings that enjoy hearty, comforting Southern-style cuisine.
Ingredients
Instructions
- Mix flour, salt, paprika, and pepper.
- Roll chicken pieces in the seasoned flour mixture.
- Brown the chicken in hot shortening.
- Place the browned chicken in large pans.
- Bake at 325°F until tender, approximately 45 to 60 minutes, until juices run clear.
Tips & Substitutions
For extra flavor, consider marinating the chicken in buttermilk overnight before coating it in the seasoned flour. If you don't have shortening, vegetable oil can be a suitable substitute for frying. Ensure the oil is hot enough to brown the chicken properly without making it greasy. For a crispy finish, you can also add breadcrumbs to the flour mixture.
Serving Suggestions
This dish is perfect for large gatherings and pairs wonderfully with side dishes like mashed potatoes, coleslaw, or baked beans. Consider serving it with a tangy dipping sauce, such as Our Version Henry Bain Sauce, for an extra flavor boost. For a complete meal, add a fresh green salad and some cornbread to the table.
Storage & Reheating
Leftover chicken should be cooled to room temperature and 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 for about 20 minutes, or until heated through, to maintain its crispiness. Avoid microwaving as it can make the coating soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken For Fifty contains roughly 90 calories, with 1g protein, 2g carbohydrates, and 9g fat. It is an excellent source of vitamin C (24% 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 frozen chicken for this recipe?
Yes, you can use frozen chicken, but it’s essential to thaw it completely before cooking. This ensures even cooking and helps the flour adhere better during the breading process. Thaw in the refrigerator overnight for best results.
What if I want to make this recipe healthier?
To make a healthier version, consider baking the chicken instead of frying. Coat the chicken in the seasoned flour mixture and place it on a baking sheet lined with parchment paper. Spray lightly with cooking spray and bake until cooked through, which will reduce the fat content significantly.
How can I tell when the chicken is done cooking?
The chicken is done when its internal temperature reaches 165°F, and the juices run clear. Using a meat thermometer is the best way to ensure it's cooked properly. Also, if the skin is golden brown and crispy, it’s likely ready to serve.
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).