Preheat oven to 400°F. Place oil in oven safe baking pan and heat for 3-5 minutes while prepping chicken.
In a small dish, place 1/2-1 cup water*. In another shallow dish large enough to hold a piece of chicken, place Seasoned Flour.
Dip chicken in water, and shake off excess. Dredge chicken in Seasoned Flour until coated.
Place chicken in pan directly into hot oil, and bake approximately 20 -30 minutes until brown on bottom side.
Turn and bake 20-30 minutes more until done, or juices run clear when cut. (Baking times will vary with number and size of chicken pieces.)
Instead of water, you may wish to dip chicken in buttermilk, milk, beaten egg, or a combination before dredging. Each will yield a slightly different but delicious result.
Ingredient amounts are approximate. When dredging, start with a layer of Seasoned Flour in the shallow dish and add more as needed. Discard used flour which has come in contact with raw chicken.
Serving Size 1