Oven-Fried Chicken with coating variations

On the menu is an “oldie but goodie” recipe that I haven’t used in awhile. It appeared in a  General Mills® publications that dates back to 1980. I made it as listed below but used homemade baking mix  and added the internal temperature for doneness. As a added BONUS, I included their ideas for recipe variations.

1. Preheat oven to 425°F.
2. Melt margarine/butter in rectangular baking dish or pan, 13x9x2-inches, in oven 
3. Mix baking mix, paprika, salt and pepper; coat chicken. 
4. Place skin sides down in pan. 
5. Bake 35 minutes. Turn, and then bake until done, about 15 minutes longer (or until chicken internal temperature reaches 165°F in the deepest part of the chicken).

Recipe Variations:

Mexican Coating: Decrease baking mix to 1/2 cup. Add 2 tablespoon yellow cornmeal and 1 to 2 tablespoons chili powder.

Parmesan Coating: Decrease baking mix to 1/3 cup and salt to 1 teaspoon. Add 1/2 cup grated Parmesan cheese.

Sesame-Herb Coating: Decrease salt to 1 teaspoon. Add 2 tablespoons sesame seed and 2 teaspoon each dried thyme leaves, ground sage and parsley flakes.