Country Baked Chicken with Crispy Crust

1 fryer (3 lbs) chicken - cut up or parts
3 tbs self-rising flour
1/2 stick butter or margarine, melted
1 tsp black pepper
1 cup water

Let the chicken sit in a bowl of cold water with 2 teaspoons of salt for 20 minutes - drain well. Pour the butter into a bowl and add chicken, stirring to coat. Place the chicken into a 9 by 13 inch baking pan, arranged so that the pieces are close together.

Mix together the flour and pepper. Using a sifter or small strainer, sift over the mixture over the chicken. Pour in the water at the edge of the pan. Bake at 375 degrees for about 45 minutes. If too much flour is left on the chicken when it's done, just spoon some of the cooking liquid over the top of the chicken, but remember that this should have a crispy crust.