Spiced Chicken (Old Recipe of Mine, 40 Years of Changes) |
|
 |
Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 5 |
|
This is the easiest recipe ever! Absolutely delicious. A roasting pan with a tight fitting lid or a flat bottom oven ready pan with lid. Serve with a salad, rice, noodles or potatoes. I have made with all breasts or wings. I prefer 8 to 10 assorted pieces of cut up chicken. You do not need hot peppers to make a dish spicy, Ground dry mustard does the job. I have had rave reviews. A eye catching dish. Ingredients:
cut up broiler-fryer chicken |
3/4 cup whole wheat flour |
1 teaspoon celery seed |
1 1/2 teaspoons ground mustard |
1/4 teaspoon ginger |
1/3 teaspoon ground basil or 1/3 teaspoon fresh minced basil |
4 teaspoons salt |
1/8 teaspoon black pepper |
1 tablespoon paprika |
1/4 teaspoon thyme |
1 egg |
1/2 cup milk |
1 tablespoon cooking oil or 1 tablespoon pam cooking spray |
Directions:
1. In a large bowl, mix dry ingredieents.
2. Pat chicken pieces dry.
3. Beat egg and milk in a medium bowl.
4. Preheat oven 350*.
5. Place cooking oil in roaster pan or spray roaster with Pam.
6. Place individual chicken pieces in egg milk mixture. Place in bowl of flour mixture. Spoon mixture over each individual chicken piece.
7. Place them in roaster pan.
8. Sprinkle remaining spice flour mixture over all of the pieces.
9. Drizzle any remaining egg mixture over the chicken.
10. Cover. Bake 1 1/4 hours to 1 1/2 hours until done.
|
|