Trim chicken and add to a milk marinade for 30-60 minutes. Cover the chicken with the milk and allow to set in the refrigerator.
Preheat oven to 375 convection or 400 conventional. Mix 1 cup AP flour with 1 tablespoons seasoning salt (I used Lowery’s), two teaspoon paprika, one teaspoon black pepper. Mix well.
Slice up four tablespoons of butter into an oven and stove top safe pan. Place in the hot oven for 2-3 minutes to melt the butter.
Shake off any extra milk and dip the chicken in the flour mixture. Shake off excess flour and place “good side” down into the melted butter.
Bake for 20 minutes then turn chicken over. Cook until internal temperature of 165 (about 15-20 minutes more) depending on the thickness of the chicken.
Remove chicken and tent with foil on a plate. Place the pan over medium heat. At this point, you should have some drippings left. You need about 1/4 cup. If you don’t have that, add a little chicken broth. Add flour approximately equal to the volume of the liquid. Whisk the flour and liquid together and cook until browning some. About 2 minutes.
Add 1 – 14 oz can of chicken broth, and bring to boil while continuously whisking. Continue until nicely thickened. About 3-4 minutes. Add salt and pepper to taste.
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