Quicker, cleaner, and more healthy than deep fried chicken... this is a recipe that I used frequently when I was a young newly-married girl. By girl, I really mean girl. I was only 19 years old when Dave and I were married. Although I would never recommend marrying so extremely young, so far our marriage has been a 22 year success. Funny thing, I haven't made this chicken for years and I guess I should have because last night my kids all raved about it during dinner.
Fill three pie plates:
1) 3/4 cup flour, salt, pepper
2) 3 eggs and 2 T milk
3) 2 cups of either seasoned crumbs, crushed croutons, or dried bread stuffing (such as Pepperidge Farms) and 3/4 cup grated Parmesan cheese.
Rinse and dry full chicken cut up. Take the skin off the chicken (optional). Dip the chicken pieces in the pans in order: 1, 2, 3. Place on an oiled cookie sheet.
Cover with foil and bake in a 400ºF oven for 1 1/4 hours. Remove foil, top with 1/4 cup melted butter (or olive oil) and bake another 15 minutes.
1 comment:
I can taste it already! Yum!
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