1 frying chicken, 3 to 3 1/2 lbs., cut up
3 tbsp. all-purpose flour
1 tsp. each salt and ground ginger
1/2 tsp. paprika
1/8 tsp. white pepper
1/4 c. butter
1 clove garlic, minced or pressed
2 tbsp. candied ginger in syrup, slivered
1/4 c. chicken broth
1/2 c. sour cream
Chopped candied ginger for garnish

Coat chicken pieces lightly on all sides with mixture of flour, salt, ginger, paprika, and pepper. Melt butter in a 13 x 9 inch baking pan at 350 degrees as oven preheats. Remove pan from oven. Add garlic and stir to distribute it evenly through butter. Place chicken pieces, skin sides down, in a single layer in pan. Turn skin sides up. Drizzle with ginger in syrup.

Bake at 350 degrees until chicken is tender and well browned, 50 to 55 minutes. Remove chicken to a warm serving dish; keep warm. Pour off and discard fat from baking pan. Add broth to pan, stirring to blend in browned bits from pan bottom. Boil, stirring, until syrupy. Remove from heat. Mix in sour cream. Stir over low heat just until smooth and hot (do not boil). Pour sour cream mixture over chicken. Garnish with chopped candied ginger.