Ingredients

1 fryer cut up or you can use chicken parts
Season to taste with: Sea salt, black pepper, onion and garlic powder
1 Tablespoon of paprika, use enough to have a good covering on the chicken
1 cup of flour (I use 100% wheat and occasionally I use white flour because it’s in such a small amount)
2 Tablespoons of peanut oil (I don’t use olive oil for this dish because it has a low heat tolerance and is best when added onto a dish or for light sautéing)

Directions:

Wash the chicken and use paper towels to pat away excess water.
Season to taste with: Sea salt, black pepper, onion and garlic powder. Sprinkle with paprika.

Place your flour into a brown paper bag or plastic bag and add 3-4 pieces at a time, depending on the sizes of the pieces and coat the chicken with the flour by holding the bag top closed and shaking gently to evenly coat all pieces. Shake off excess flour.

Cover the bottom of your baking pan with 2 tablespoons of oil. Next, place your chicken. Cook this dish at 450 degrees for one hour or until golden brown or until done. Turn chicken over after 35-40 minutes of cooking to prevent the chicken from sticking to the pan and to brown evenly. Enjoy!

This is a guilt free way of enjoying your occasional fried chicken without the added calories from deep fried. But of course, baked chicken is ideal. This recipe works well for oven fried fish as well. Just for those times that you want to enjoy something fried.

Tip: You can remove the skin before cooking if you like but personally I like to keep the skin on the chicken because the chicken cooks well with the additional oil that cooks from the skin and I remove the skin before eating. Sautee some fresh organic broccoli and fresh organic carrots with some firmness still in them and you are good to go. You can also steam your vegetables which is a good alternative to boiling them. Steaming helps preserve the nutrients.

Annie's Advice: 
The FDA (Food and Drug Administration) advises against rinsing chicken or poultry before cooking as they believe that the rinsing allows the bacteria on the surface of the chicken to spread to other areas of your counter top and sink. FDA believes that cooking is the only way to kill the bacteria on the chicken. You will have to decide which way is best for you, but I do rinse my poultry and have done it this way all of my life.