OVEN FRIED CREOLE CHICKEN

2 Tbsp salt 2 Tbsp garlic powder 1 Tbsp freshly ground black pepper 1 Tbsp onion powder 1 Tbsp cayenne 1 Tbsp dried oregano     1 frying chicken or 6 breasts or 6 leg thigh quarters 1 cup flour black pepper and garlic powder (for sprinkling) Creole seasoning 1/2 cup butter Preheat oven to 425°F. Pat chicken dry with a clean paper towel and sprinkle with garlic powder and Creole seasoning. In a Ziploc bag, combine 1 cup flour, 1/4 teaspoon black pepper,  1/2 teaspoon Creole seasoning. Close bag and mix well. Shake chicken in the bag with flour and seasonings. Line a 9x13 inch glass baking dish with foil. Add butter and place in oven until it sizzles. Place chicken in dish, skin side down. Bake 30 minutes; reduce heat to 325°F degrees and bake 35-45 minutes longer or until chicken is cooked through (this depends upon the weight of the chicken). It will be a beautiful golden brown and very tender when done.