A delightful twist on oven-fried chicken with a crispy paprika coating.
Combine the flour, paprika, salt, and pepper in a shallow dish.
Mix the spices thoroughly into the flour for an even coating.
Rinse the chicken pieces and pat them dry with paper towels.
Drying the chicken helps the coating stick better.
Coat each chicken piece in the flour mixture, ensuring an even layer.
Press the chicken gently into the flour mixture for better adherence.
Place the coated chicken on a wire rack over a sheet pan and refrigerate for 30 minutes.
Chilling helps the coating set and improves crispiness.
Preheat the oven to 425°F and melt the butter in a baking dish.
Ensure the butter coats the bottom of the dish evenly.
Place the chicken skin-side down in the baking dish and bake for 35 minutes.
Avoid overcrowding the dish to ensure even cooking.
Flip the chicken pieces and bake for an additional 15 minutes.
Check the internal temperature to ensure the chicken is fully cooked.
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Resting allows the juices to redistribute, keeping the chicken moist.
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