Author Notes: Oven “Fried” Chicken with Paprika & Tarragon was one of the earliest recipes I acquired when I moved into my first grownup apartment after college. It’s pure simplicity – barely even a “recipe.” Easy to customize to your taste. It’s delicious warm or cold and always popular at potlucks, picnics, and PTA luncheons. Because of it’s ease of preparation, I made it regularly when the kids were small and they now make it often because it fits into their busy schedules. —jph
Serves: as much as you want
Chicken legs and/or thighs (as many as you need)
Sweet Hungarian paprika (or a combination of sweet and hot)
Dried tarragon leaves
Kosher or sea salt (optional)
Lightly coat a baking pan with peanut oil.
Trim off excess blobs of fat from the chicken, but leave the skin on.
Place chicken in the pan and turn to coat with oil.
- Sprinkle both sides of the chicken with paprika and dried tarragon leaves (crush them lightly with fingers as you sprinkle them over the chicken).
Arrange chicken skin-side up on the baking sheet.
Sprinkle with salt (optional, to taste).
- Bake in a preheated 350 degree oven, without turning, until completely cooked and skin is crispy, about 40- 45 minutes.
Mix equal amounts of sweet Hungarian paprika, hot Madras curry powder, freshly ground cumin seed, and chili powder. Sprinkle on both sides of chicken pieces and bake as above. Use a neutral oil. (Because ground cumin tends to lose potency rather quickly, make smaller batches of this blend to keep on hand for quick dinner preparation.)
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