- 1 broiler-fryer chicken, about 2 to 2 1/2 cups, cut into 8 pieces
- 1/2 cup fine dry bread crumbs
- 2 teaspoons salt
- 1 teaspoon paprika
- 1/4 teaspoon pepper
- 1/4 cup vegetable oil or melted butter
Wash chicken pieces; pat dry.
Combine bread crumbs, salt, paprika and pepper. Brush each piece of chicken with vegetable oil or melted butter, and then roll in crumb mixture.
Arrange the coated chicken pieces in shallow lightly oiled baking pan, skin side up.
Bake at 425° for about 35 to 45 minutes, or until chicken is tender and juices run clear.