2 broiler-fryers (about 1 1/2 pounds each), cut into serving-size pieces
1/2 c. butter, melted
3/4 c. sifted flour
2 tbsp. paprika
1 tbsp. salt
1/4 tsp. pepper
1 tbsp. instant minced onion, or 1 sm. onion, grated
1 c. water
1 c. sour cream

Wash and dry chicken pieces. Pour butter into pie plate. Mix flour, paprika, salt, pepper in second pie plate. Dip chicken pieces in melted butter, drain well, then coat lightly with flour mixture. Save any remaining flour for making gravy. Arrange chicken in single layer in shallow baking pan. Pour remaining butter over. Bake in hot oven (400 degrees) 1 hour, or until brown and tender. Remove to heated platter. Pour off all but 2 tablespoons drippings in pan. Blend in 2 tablespoons of remaining seasoned flour and onion, stir in water. Cook, stirring constantly until gravy thickens and boils 1 minute. Blend in sour cream, but do not let it boil for sour cream may curdle.