Preparation / Directions:
Combine all the ingredients in a doubled plastic food bag. Shake well. Prepare a 10x15x3/4 inch pan with Pam or wipe it well with oil. Run a cut-up fryer chicken under cold water and let excess water drip, or put the wet chicken pieces into a collander and drain a few minutes. Dredge pieces in the flour mixture by placing each piece, one at a time, into the bag of seasoned flour and shaking it. Arrange the coated pieces, skin side up, on the prepared pan. Melt 1/4 pound of margarine or butter, and using a soft-bristled pastry brush, dab the melted margarine over the floured surface, skin side only, of each piece. When all of the melted margarine has been divided among all the chicken pieces, bake them uncovered without turning at 375 degrees for 20 to 45 minutes or until golden brown and tender.