BISQUICK OVEN FRIED CHICKEN

2 1/2 to 3 1/2 pound cut-up broiler-fryer chicken
1 tablespoon margarine or butter
2/3 cup Bisquick baking mix
1 1/2 teaspoons paprika
1 1/4 teaspoons salt
1/4 teaspoon pepper

Heat oven to 425 degrees F.

Remove skin from chicken, if desired; set aside.

Heat margarine in rectangular baking dish or pan, 13x9x2-inches, in oven until melted.

Mix baking mix, paprika, salt, and pepper; coat chicken. Place skin sides down (meaty sides down if skinned) in pan (pan and margarine should be hot).

Bake 35 minutes. Turn; bake about 15 minutes longer or until chicken is done (165degrees F.).

VARIATIONS:

MEXICAN OVEN-FRIED CHICKEN:
Decrease baking mix to 1/2 cup. Add 2 tablespoons yellow cornmeal and 1 to 2 tablespoons chili powder.

PARMESAN OVEN-FRIED CHICKEN:
Decrease baking mix to 1/3 cup and salt to 1 teaspoon. Add 1/2 cup grated Parmesan cheese.

SESAME-HERB OVEN-FRIED CHICKEN:
Decrease salt to 1 teaspoon. Add 2 tablespoons sesame seed and 2 teaspoons each dried thyme leaves, ground sage and parsley flakes.

High altitude directions (3500 to 6500 feet): For Bisquick Reduced Fat baking mix, bake 45 minutes. Turn; bake about 15 minutes or until done. For Bisquick Original Baking Mix, bake 40 minutes. Turn; bake about 20 minutes or until done.

Servings: 6
Source: Bisquick Box