Better Than Anything Butter Chicken |
|
 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
This is my mother's recipe that was handed down to her. I haven't seen a recipe similar. There was no written recipe, she showed me how to make it. The chicken is so moist and tender, and it makes a delicious gravy for mashed potatoes in the same pan. A must have winter recipe! True comfort food! Ingredients:
1 cut up fryer chicken, for more servings i have used the family pack (or choose the peices your family likes) |
1/2 cup butter |
2 eggs, slightly beaten |
flour (for dredging) |
vegetable oil |
salt and pepper |
water |
Directions:
1. Remove skin from each peice of chicken. Dip each peice of chicken in egg and dredge in flour to coat each peice. I do this individually. Heat a few tablespoon oil in dutch over or high sided fry pan that you can cover. When oil is hot, brown each peice of chicken a few at a time until lightly golden. When all peices are browned, place all peices back in same pan, lay one on top of the other. Cut the stick of butter in peices, about tablespoon sizes and place between the peices of chicken and a few on top. Place enough water in the pan to cover just about to the top of the first layer of chicken, but do not completely cover. Now simmer, covered, for about 45 minutes You'll know when the chicken is done because it is just about falling off the bone. Use what is left in the pan to pour over mashed potatoes (that's the best part). It will separate, so just be sure to mix it before you pour it! Enjoy.
|
|