Shake the baking mix, paprika, salt and pepper in a plastic bag until well mixed.
Shake 1 piece of chicken at a time in the plastic bag, tapping each piece a little bit to remove any extra baking mix.
Arrange chicken pieces with the skin sides up and thickest parts to the outside edges in a microwavable rectangular 11x7-1/2 x 1-1/2 inch baking dish.
Cover with waxed paper, curled side down, and microwave on HIGH 10 minutes. Turn the dish 1/2 turn.
Microwave 8 to 12 minutes longer or until the juices of the chicken run clear when cut with a sharp knife. Ask an adult to help. Using potholders, carefully remove the dish from the microwave. Carefully lift the edge of waxed paper farthest away from you to let the steam out, then remove the waxed paper.
Paprika is not always the same color; it can be bright red or dark red. The final color of the chicken will change with the paprika you use. Sprinkle on more paprika after cooking if you like.
Friday, December 10, 2010 - 1:02am