I've been waiting for everyone to recover from "poultry burn-out" following Thanksgiving before I posted this. This is a recipe for chicken that I cut from a newspaper many years ago, it was the signature dish of a family style chicken restaurant. We have enjoyed this easy and tender way of fixing chicken for a long time. For this method you will need the "bone in, skin on" pieces that go on sale so often.

BAKED CHICKEN 'N' BUTTER
Source: Stephenson's Apple Farm

1/2 cup all-purpose flour
1 1/2 tsp. salt
1/2 tsp. paprika
1/4 tsp. pepper
1 chicken, 2-1/2 to 3 pound fryer, cut up
1/4 cup butter
1/2 cup nonfat dry milk powder

Combine flour, salt, paprika and pepper. Dip chicken in water. Coat with mixture of flour and seaaonings.

Put chicken skin side down into a 13x9x2-inch baking pan. Slice butter thinly over chicken.

Bake uncovered at 350 degree F for 30 minutes.

Mix milk powder with 1 1/2 cups of hot water. Pour around chicken. Bake 1-1/4 hours more, or till tender.

Makes 3-4 servings.

For some reason, we enjoy this with mashed potatoes and that tired, old green bean casserole.