Saturday, September 10, 2011

TAILGATE PARMESAN CHICKEN

3 lb frying chicken, cut up
1 1/4 cups grated Parmesan cheese
1 tsp salt
1/4 fresh ground black pepper
1/3 cup butter, melted

Preheat oven to 425 degrees.

Wash the chicken and pat dry.

Mix the Parmesan cheese, salt, and pepper together.

Dip the chicken into the melted butter then into the Parmesan mixture.

Lightly spray a 13 x 9-inch baking pan with nonstick cooking spray. Arrange the coated chicken pieces, skin side down, in the baking pan. Pour the remaining butter over the chicken.

Bake, uncovered, at 425 degrees for 30 minutes. Turn chicken and bake another 20 minutes or until tender and juices run clear.

Yield: 4 servings

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