Ingredients
1
cut-up whole chicken (2 to 3 lb), skin removed
1
cup Gold Medal™ all-purpose flour
2
teaspoons salt
1/4
teaspoon pepper
2
teaspoons paprika
2
eggs
3
tablespoons milk
2/3
cup finely chopped blanched almonds
2
tablespoons butter
2
tablespoons vegetable shortening
Preparation
Heat oven to 400°F.
In medium bowl, stir together flour, salt, pepper and paprika. In separate small bowl, lightly beat eggs and milk. Place almonds in shallow dish or on sheet of waxed paper.
Coat chicken with flour mixture. Dip in egg mixture; roll in almonds. Let chicken stand 5 to 10 minutes.
In shallow baking pan, melt butter and shortening in heated oven. Place coated chicken in pan.
Bake 30 minutes. Turn chicken; bake 15 to 20 minutes longer or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).
