Oven-Fried Chicken

Karen Hall, Lillie School

  • 1/4 cup butter or margarine
  • 2 cup Pepperidge Farm herb seasoned stuffing, crushed
  • 1 tsp salt
  • 2 to 3 lb chicken, cut-up
  • 1 egg
  • 1 Tbsp water
  • Gravy


  • 1 (10 3/4 oz) can chicken gravy
  • 1/2 sour cream

Preheat oven to 425°F. Put butter in shallow baking pan and place in oven until melted. Meanwhile combine crushed stuffing and salt in a plastic bag. Dip chicken parts in egg that has been beaten with water. Shake, a few pieces at a time, in bag until well coated. Place chicken, skin side down, in melted butter. Do not layer in pan.

Bake, uncovered, 30 minutes; turn and continue baking for 15 minutes.

Serves 4.

Gravy: Combine canned gravy with sour cream and heat to just below boiling.

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