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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Iâve used this recipe for more than 25 years. Guests and family enjoy it, and the church I attend has used the recipe for several of its annual dinners. Ingredients:
1 cup king arthur unbleached all-purpose flour |
2 envelopes (.6 ounce each) individual serving cream of chicken soup mix |
2 envelopes italian salad dressing mix |
1-1/2 teaspoons paprika |
1 teaspoon seasoned salt |
1 teaspoon dried thyme |
1 teaspoon rubbed sage |
1/2 teaspoon onion powder |
1/2 teaspoon curry powder, optional |
1 cup 2% milk |
2 broiler/fryer chickens (4 pounds each), cut up |
1/4 cup butter, melted |
Directions:
1. Line two 15-in. x 10-in. x 1-in. baking pans with foil and grease the foil; set aside.
2. In a large resealable plastic bag, combine the flour, soup mix, dressing mix and seasonings. Place milk in a shallow dish. Dip chicken into milk, then add to flour mixture, a few pieces at a time, and shake to coat. Place in prepared pans. Drizzle with butter.
3. Bake at 350° for 35-50 minutes or until juices run clear. Yield: 8 servings.
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