Ingredients
1 cup all-purpose flour2 envelopes (.6 ounce each) individual serving cream of chicken soup mix2 envelopes Italian salad dressing mix1-1/2 teaspoons paprika1 teaspoon seasoned salt1 teaspoon dried thyme1 teaspoon rubbed sage1/2 teaspoon onion powder1/2 teaspoon curry powder, optional1 cup 2% milk2 broiler/fryer chickens (4 pounds each), cut up1/4 cup butter, melted
Preparation
Line two 15x10x1-in. baking pans with foil and grease the foil; set aside.
In a large resealable plastic bag, combine the flour, soup mix, dressing mix and seasonings. Place milk in a shallow dish. Dip chicken into milk, then add to flour mixture, a few pieces at a time, and shake to coat. Place in prepared pans. Drizzle with butter.
Bake at 350° for 35-50 minutes or until juices run clear.
