Butter Crisp Chicken - cooking recipe

Ingredients

1/4 cup butter or 1/4 cup margarine
1/4 cup shortening
3/4 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic salt
1 teaspoon paprika
1/2 teaspoon creole seasoning, Tony Chachere's
frying chicken, cut into pieces
1/4 cup butter, for browning sauce

Preparation

Melt 1/4 cup butter and 1/4 cup shortening set aside.
Preheat oven to 350 degrees Fahrenheit.
Spray a casserole dish with non-stick spray (to make clean-up easier later).
Combine flour, salt, pepper, garlic salt, paprika, creole seasoning together.
Coat the chicken very well in the flour mixture.
In a skillet, melt the remaining 1/4 cup butter and lightly brown the fryer pieces.
Place the browned chicken in a casserole dish uncovered.
In the pan you have just browned the chicken, pour the (set aside) melted butter and shortening into the skillet and combine with the chicken drippings/butter (that was already in the pan).
Using half of this mixture baste the chicken; use the remaining mixture half-way through the cooking time.
Bake at 350 degrees Fahrenheit for 35 to 40 minutes or until done (the juices should run clear when you prick the meatiest part of the chicken with a fork).