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Old 03-08-2012, 06:49 PM   #1
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Yorkshire Chicken

Yorkshire Chicken (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.
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Old 03-08-2012, 07:01 PM   #2
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dave, this looks interesting, but i can't quite picture how it turns out. it sorta looks like fried chicken in a way, but then also in a casserole.
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Old 03-08-2012, 07:11 PM   #3
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Picture fried / baked chicken pieces in a Pyrex casserole dish with a Yorkshire pudding equivalent puffed up all around it.
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Old 03-08-2012, 07:26 PM   #4
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I never would have thought of this!

I think I will give it a try but, in the traditional way by using the chicken drippings to make a Yorkshire pudding.

Now I am wondering about a loin of pork!
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Old 03-08-2012, 07:48 PM   #5
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Copied and pasted! Thanks Dave!
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Old 03-08-2012, 08:23 PM   #6
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oh boy, I can't wait to try this Dave!! Something different!! Thanks.
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Old 03-08-2012, 11:13 PM   #7
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I'm looking forward to trying it. I really like Yorkshire Pudding and this seems like an interesting twist on the usual beef recipe.

Just wondering, it seems like the chicken cooking 30+45 minutes at 350F is more than I'm used to cooking chicken. What keeps it from being overdone?
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Old 03-08-2012, 11:51 PM   #8
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Thanks, Dave!

The next chicken night this is going to be the main event!

Yum!
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Old 03-09-2012, 05:48 AM   #9
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Quote:
Originally Posted by Gourmet Greg View Post
I'm looking forward to trying it. I really like Yorkshire Pudding and this seems like an interesting twist on the usual beef recipe.

Just wondering, it seems like the chicken cooking 30+45 minutes at 350F is more than I'm used to cooking chicken. What keeps it from being overdone?
I can't tell you what, but it wasn't. Maybe the moisture from being surrounded by the batter? I'm sure leaving the skin on helped.
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Old 03-09-2012, 10:09 AM   #10
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EEE BY GUM Dave where did this recipe come from ?
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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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