Paprika Baked Chicken
A flavorful baked chicken dish featuring smoky paprika and crispy skin, perfect for comforting family dinners or casual gatherings with rich, savory flavors.
Ingredients
Instructions
- About 1 hour before serving, on waxed paper, mix flour, salt, and paprika.
- Coat chicken pieces with the flour mixture.
- In a 13 x 9-inch baking dish, melt margarine in a 425°F oven.
- Remove the baking dish from the oven after margarine has melted.
- Arrange chicken, skin side down, in a single layer in the margarine.
- Bake the chicken for 25 minutes.
- Turn the chicken pieces over.
- Bake for an additional 15 minutes or until the chicken is tender and golden brown.
Tips & Substitutions
For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend. You can also experiment with spices like garlic powder or onion powder for added flavor. If you prefer a healthier version, use olive oil instead of margarine. Ensure the chicken is patted dry before coating to help the flour mixture adhere better.
Serving Suggestions
Serve the paprika baked chicken with a fresh side salad or steamed vegetables like Green Beans Scandia for a balanced meal. It pairs beautifully with American recipes such as mashed potatoes or a simple rice pilaf. For a complete dinner, consider adding a crusty bread or a light pasta dish.
Storage & Reheating
Store leftover paprika baked chicken 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 15-20 minutes until warmed through. For added crispiness, you can broil it for a few minutes at the end.
Nutrition & Diet Analysis (per serving)
Each serving of Paprika Baked Chicken contains roughly 84 calories, with 4g protein, 13g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 1910mg per serving (83% 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, but it may not be as moist and flavorful. The skin helps to retain moisture and adds a crispy texture. If using skinless, consider marinating the chicken for a few hours to enhance the flavor.
How do I know when the chicken is fully cooked?
The chicken is fully cooked when its internal temperature reaches 165°F. Use a meat thermometer to check the thickest part of the chicken. Additionally, the juices should run clear when pierced, and the chicken should be golden brown.
Can I prepare this dish ahead of time?
Yes, you can prepare the chicken and coat it with the flour mixture a few hours in advance. Cover it and refrigerate until you're ready to bake. Just remember to bring it to room temperature before placing it in the oven for even cooking.
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).