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.
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.