Ingredients
1/2
cup Gold Medal™ all-purpose flour
1
teaspoon salt
1
teaspoon paprika
1/4
teaspoon pepper
1/4
cup butter or margarine
1
cut-up whole chicken (3 to 3 1/2 lb)
1
cup ketchup or 1 can (8 oz) tomato sauce
1/2
cup hot water
1/3
cup lemon juice
1
teaspoon salt
1
teaspoon sugar
2
teaspoons paprika
1/2
teaspoon pepper
1
tablespoon Worcestershire sauce
1
medium onion, finely chopped (1/2 cup)
Preparation
Heat oven to 425°F. Mix flour, salt, paprika and pepper. Sprinkle both sides of chicken with flour mixture.
Melt butter in 13x9-inch (3-quart) glass baking dish in oven. Place chicken, skin sides down, in dish. Bake 45 minutes.
Meanwhile, in 1-quart saucepan, heat all barbecue sauce ingredients to boiling, stirring occasionally. Keep warm.
Drain and turn chicken; reduce oven temperature to 375°F. Spoon hot barbecue sauce over chicken. Bake 15 minutes longer or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).
