Preheat oven to 425°F. Pat chicken dry with a clean paper. depends upon the weight of the chicken). It will be a beautiful golden brown and very tender when done.
You'll swear this chicken, lower in fat and calories but still crunchy and delicious, was made in the frying pan. Using skinless chicken lowers the fat content by.
Put butter in a shallow baking pan; place it in the preheated oven. When the butter has melted, arrange chicken in the baking pan in a single layer, skin side down. Bake for 30 minutes; turn and bake 15 minutes longer, or until chicken is tender and done (at least 165° F (73.9° C) on a food thermometer.*.