1/2 cup (125 mL) all-purpose flour
2 tsp (10 mL) kosher salt
11/2 tsp (7 mL) garlic powder
1 tsp (5 mL) paprika
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) dry mustard
8 chicken breasts, 8 legs or thighs
In shallow dish, mix together flour, 1 tsp (5 mL) of the salt, the garlic powder, paprika, pepper and mustard. Rinse chicken under water; sprinkle with remaining salt. One piece at a time, coat chicken in flour mixture. Place on greased rimmed baking sheet.
Roast in 375 degrees F (190 degrees C) oven, basting occasionally with pan drippings, until golden and juices run clear when chicken is pierced, about 1 hour.