2. place the flour and new orleans in a large zip top bag. seal the bag and shake to blend the ingredients.
3. taking a couple of pieces of chicken at a time, add them to the bag, seal, and shake to coat the chicken.
4. take the chicken out of the bag, shaking off any excess flour, and place the pieces on the foil lined pan. salt and pepper to taste.
5. bake for 20 minutes. flip the chicken over and bake for an additional 20 minutes.
6. remove from the foil immediately and plate.
i strongly suggest the use of the no-stick aluminum foil for this recipe. it makes it much easier to 