Mama Dip’s Kitchen’s Country Baked Chicken

This has a crispy crust.

1 fryer (3 pounds), cut up, or chicken parts
1/2 stick butter of margarine, melted
3 tablespoons self-rising flour
1 teaspoon black pepper
1 cup water

Let the chicken sit in a bowl of cold water with 2 teaspoons of salt for 20 minutes. Drain well and pour the margarine into the bowl, stirring to coat the chicken. Place the chicken in a 9×13 inch baking pan, arranged so that the pieces are close together. Mix together the flour and pepper; using a sifter or small strainer, sift them over the chicken. Pour in the water at the edge of the pan. Bake at 375 degrees for about 45 minutes.
Serves 4-5.

Note. If too much flour is left on the chicken when it’s done, just spoon some of the cooking liquid over the top of the chicken, but remember that this should have a crispy crust.

Buy this book at http://www.amazon.com/Mama-Dips-Kitchen-Mildred-Council/dp/0807847909/ref=sr_1_1?ie=UTF8&qid=1374514169&sr=8-1&keywords=mama+dip%27s+kitchen