Big Bucket In The Sky Chicken – a delicious recipe with flour, paprika, cream of chicken soup, Italian dressing, salt, butter. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Combine all the dry ingredients in double plastic food bag. Shake well.
2
Prepare a 10 x 15 x 3/4-inch pan with Pam or wipe it well with oil.
3
Run a cut-up fryer chicken under cold water and let excess water drip or put the wet chicken pieces into a colander and drain a few minutes.
4
Dredge pieces in the flour mixture by placing each piece, one at a time, into the bag of seasoned flour and shaking it.
5
Arrange the coated pieces, skin side up, on the prepared pan.
6
Melt 1/4 pound butter or margarine and, using a soft bristled brush, dab the melted margarine over the floured surface skin side only, of each piece.
7
When all of the melted margarine has been divided among all the chicken pieces, bake them, uncovered, without turning at 375u00b0 for 20 to 45 minutes or until golden brown and tender.
952
kcal
Calories
27
g
Fat
139
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 c. self-rising flour, 1 Tbsp. paprika, 2 envelopes Lipton Cup-a-Soup powder or cream of chicken soup or celery and 1 Tbsp. paprika, 2 pkg. Good Seasons Italian dressing mix powder, and more.
Yes, Big Bucket In The Sky Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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