In a doubled plastic food bag combine all ingredients, except chicken, and shake well. Twist the end of the bag slightly until the air inside creates an inflated balloon effect. Spray a jelly roll pan with Pam or wipe it well with oil. Run chicken pieces under cold water and let excess water drip off. Dredge pieces one at a time in the bag of seasoned flour, shaking it to coat each piece. Arrange the coated pieces, skin=side up on prepared pan. Melt 1/4 lb. Margerine or butter and with a pastry brush dab the melted margarine over the floured surface of the chicken, skin-side only. When all the margarine has been used, bake uncovered(without turning) at 350F for about 45 minutes to one hour, or until golden brown.

For crispy coating: After applying melted margarine, dust each piece with more seasoned flour and dab again with additional melted margarine before baking.

From the recipe box of: Loretta Souza, Westport, Ma

Loretta says this chicken will be just as delicious as the Colonel's. (Recipe as seen in Fall River Herald News.)