- 1 teaspoon salt
- 1 teaspoon paprika
- 1/4 teaspoon ground black pepper
- 1/2 cup Gold Medal® all-purpose flour
- 1/4 cup butter
- 1 (3 pound) whole chicken, cut into pieces
- 1 cup ketchup
- 1/2 cup hot water
- 1/3 cup lemon juice
- 1 teaspoon salt
- 1 teaspoon white sugar
- 2 teaspoons paprika
- 1/2 teaspoon ground black pepper
- 1 tablespoon Worcestershire sauce
- 1 onion, finely chopped
- Preheat oven to 425 degrees F. Mix salt, paprika and pepper; mix in 1/2 cup Gold Medal (R) all-purpose flour. Sprinkle both sides of chicken with flour mixture.
- Melt 1/4 cup margarine or butter in rectangular baking dish, 13x9x2 inches, in oven. Place chicken, skin sides down, in dish.
- Bake 45 minutes; drain and turn chicken. Reduce oven temperature to 375 degrees F. Spoon hot Barbecue Sauce (see directions below) over chicken. Bake 15 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.
- To Make Barbecue Sauce: While chicken is baking, heat all Barbecue Sauce ingredients to boiling in 1-quart saucepan, stirring occasionally.