How to Boil Water: Baked Chicken 'n' Butter and Cream

This is a recipe that I've had for awhile now, but I was always intimidated to do it for some reason. I don't know why because it is actually one of the easiest recipes. It takes time, but otherwise super easy. And delicious. I'm a little sad that I've missed out on it all this time, but now it's in my life and in our favorites.

Dinner Brought to You By:  Open Hearth and Oven (Stephenson's Restaurant)

Here's What You Need:
1/2 cup flour
1 1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
1/2 cup nonfat dry milk powder
Chicken tenders or chicken breast
1/4 cup butter
1 1/2 cups hot water

Here's What You Do:
Dip chicken into water. Coat with mixture of flour and seasonings. Put skin up into 9x13-inch baking pan. Dot with butter. Bake at 425 degrees for 30 minutes (or until golden brown). Remove from oven. Pour milk around chicken. Cover with aluminum foil. Return to oven and bake at 350 degrees for 45 minutes.

It was truly delicious. It was juicy and just really good. I don't know what what else to say about it. Nor do I know why this recipe freaked me out for so long. It was actually really easy and I'm bummed that it took me too long to try it out. It is now a delicious, go-to meal.