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Old 04-24-2012, 05:55 PM   #21
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Dave - made this again, only this time I took the skin off the chicken and boned it, cut it into large chunks, floured, fried, etc. The pudding puffed up much nicer this time and there was more to go around. DH and son liked it better with chunky chicken. Either way this is a winner recipie. Thanks for posting it.
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Old 04-24-2012, 09:26 PM   #22
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I like the changes. I'll have to try it that way with boneless breasts and thighs.
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baked chicken, chicken, fryer, poultry, recipe, yorkshire

Yorkshire Chicken [B]Yorkshire Chicken[/B] (my version) 3 -4 lb frying chicken cut into pieces (2 breast, 2 legs, 2 thighs) with skin on 1 1/2 cups all-purpose flour, divided 2 teaspoons salt , divided 1 teaspoon poultry seasoning 1/4 teaspoon pepper or to taste 1/2 cup butter divided 1 teaspoon baking powder 3 large (or medium)eggs 1 1/2 cups milk Directions: Mix 1/2 cup flour, 1 tsp salt, the poultry seasoning and pepper together in a zip-top bag and shake to combine. Coat chicken pieces with the mixture, one at at time, by placing in the bag and shaking. Be sure to shake off any excess coating in the bag before removing. Place on a dish until all pieces are coated. While you are coating the chicken melt 1/4 cup of butter in a large non-stick skillet. Brown the chicken pieces on all sides. If the pieces are large, brown in two batches to avoid crowding the pan. Arrange the chicken pieces in a 13-by-9 inch baking dish. Bake at 350F for 30 minutes. Remove the chicken from the pan and carefully pour off the drippings into a bowl or small saucepan for making gravy. Put the chicken pieces back in pan. In a large bowl mix together remaining flour, salt, and baking powder. Melt the remaining 1/4 cup of butter. Mix together the eggs and milk and pour into the flour mixture. Beat together with a whisk or electric mixer. Add the melted butter and beat until smooth. Pour into pan around and over the chicken. Return to oven and bake at 350F for another 45 minutes. Serve with gravy. Gravy: Heat the drippings in a small sauce pan over low heat. Depending on the amount of fat/drippings, add 2-3 Tbsp of all purpose flour and whisk together. Keep stirring and cook for a minute or two. Whisk in 1 - 2 cups of hot chicken stock or broth cook over low heat until thickened. Season to taste with salt, pepper, and poultry seasoning. 3 stars 1 reviews
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