The recipe is easy to follow, though I did make some simple changes- I used a Ziploc baggie to hold the flour mix instead of a paper bag. I baked the chicken for 15 minutes at the end instead of 5 or 10, as directed.
I substituted poultry seasoning for the marjoram and added 2 TBSP. of spicy creole seasoning to the flour.
A good tip* -remove the chicken from the pan to a plate lined with paper towels to help remove some of the oils. The next time I make this I will reduce the butter and oil to 1/4 C. each.
Here is the recipe with my changes:
1/3 c. vegetable oil - use 1/4 C. next time
1/3 c. butter - use 1/4 C. next time
1 c. all-purpose flour
1 tsp. salt
2 tsp. black pepper
2 tsp. paprika
3 tsp. garlic salt
2 tsp. poultry seasoning
8 or 9 pieces chicken -- I used 5 whole leg/thigh pieces
Place oil and butter in a shallow cooking pan and place in 375 degree oven to melt butter, set aside.
In a large Ziploc baggie, add dry ingredients. Roll the chicken pieces- 1 at a time- in butter and oil then drop into a bag and shake to cover. Place on a plate until all pieces are coated. Leave any excess butter and oil in pan.
Place chicken in the pan skin side down or its just as good if you remove all the skin first.
Bake at 375 degrees for 45 minutes with spatula, turn chicken pieces over and bake 15 minutes longer or until crust begins to bubble. Remove chicken from pan to a plate lined with paper towels.