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- Very unusual, but the simplest and best tasting chicken dish. Pan fried chicken on a batter in a pan comes out a light puffy wonderful chicken dish.
- 1 3 lb (1.4 kg). to 4 lbs (1.8 kg). large fryer chicken
- 1/2 cup (125 ml) flour
- 1 tsp (5 ml) salt
- 1/2 tsp (2 ml) pepper
- 1/4 inch hot oil for frying
- 1-1/2 cups (350 ml) sifted flour
- 1-1/2 tsp (7 ml) baking powder
- 1 tsp (5 ml) salt
- 4 eggs
- 1-1/2 cups (350 ml) milk
- 3 tbsp (45 ml) melted butter (or margarine)
- Dredge the chicken in seasoned flour and brown in the hot oil.
- Drain, and reserve the drippings for gravy; set aside.
- Sift together the flour, baking powder and salt, and set aside.
- Beat eggs until very light and airy.
- Stir in milk and melted butter to the eggs, carefully, you want the light air to stay in the eggs as much as possible.
- Blend the liquid mixture into the dry ingredients, beating or whisking until it has just reached a smooth texture. (Whisking is best, as it helps with the aireation).
- Pour the batter into a well greased baking dish.
- Arrange the browned chicken on top of the batter.
- Sprinkle chicken with black pepper and bake for 1 hour at 325 degrees (175 C.), or until the batter is puffed and golden browned.
- Serve at once with cream gravy using the drippings and stock.
- This is old fashioned American food that originated from the Brittish Isles through my family's immigration to the United States. It is, like the name implies, better than chicken and biscuits!
Note: Make a beautiful velvet sauce instead of homestyle chicken gravy and use boneless skinless chicken breasts for an elegant buffet dish or an updated version for everyday dinners.
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