3 lb. Kosher chicken, cut up
3 cloves garlic
1/2 c. oil
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. oregano
1 c. flour
1 tsp. paprika

Wash chicken pieces and dry well. Arrange in a 9 x 13 inch baking dish.

Mince garlic and add oil, salt, pepper, and oregano. Blend well. Drizzle over chicken and marinate 3-4 hours or overnight in refrigerator. Turn once.

Place flour in plastic bag, and add chicken pieces, one or two at a time. Shake to coat. Dip again in marinade. Arrange in single layer on ungreased foil lined cookie sheet. Sprinkle with paprika. Bake at 425 degrees for 1 hour.

Yields 4 servings. May be frozen. Scrumptious!