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Verlin's Chicken

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  • 3 pounds cut chicken eights, washed trimmed and patted dry
  • 1 cup flour
  • 1 tablespoon sea salt
  • 1 tablespoon paprika
  • 2 teaspoon granulated garlic
  • 2 teaspoon granulated onion
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon oregano
  • 1/4 teaspoon allspice


  1. Combine all dry ingredients in a large paper sack. Shake to mix.

  2. Add the chicken and shake well to coat completely, lie out on a parchment covered sheet pan and bake at 375 for about 40 minutes.

  3. It's done when you pull a chicken leg and the bone slides out easily.

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