Milk to cover
1/4 cup melted butter
1 tablespoon Coleen's seasoned salt (click here for recipe)
3/4 teaspoon coarse ground black pepper
1/2 teaspoon salt
1 cup flour
2 teaspoons paprika
Put the chicken in a large bowl and cover with milk (I use 2%). Let this sit in fridge for 30 minutes.
Meanwhile, mix the flour, seasoned salt, salt and pepper, and paprika until well mixed. NOTE: I've only ever tried this with my own seasoned salt mixture (click here for recipe)I can't tell you if any other seasoned salt mixtures would taste as good.
Drain the milk off of the chicken and put the chicken in the flour mixture and toss to coat evenly.
Preheat your oven and an EMPTY 9 x 13 baking dish to 400°. When the oven hits 400°, put the melted butter in the hot baking dish, spreading it around so the entire bottom of the pan is covered.
Set the floured chicken on the melted butter and put back in the oven. Bake for 20 minutes. Turn chicken over and bake another 20 minutes. That's it!!
Chicken comes out SUPER tender, SUPER moist and SUPER flavorful.