Fried chicken continued to be a favorite well into the 20th century; it was served at family dinners, county fairs and picnics across the nation.
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It wasn't until the health renaissance of the late 1960's that people started talking a closer look at deep greasy, fatty foods like fried chicken and deciding to cut them out of their diet.
Luckily, fried chicken didn't need to get the boot entirely; it just needed a makeover. Some inventive chef realized that the crisp, satisfying fried chicken experience could be duplicated by baking the chicken in the oven instead of frying it in shortening.
This recipe uses butter to moisten the chicken. Butter has gotten a bad name in the diet community, but used sparingly, it's fine. Butter is a natural product and overall is better for you than hydrogenated margarine.
