"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Click Here to Login
Thread Tools Display Modes
Old 04-24-2012, 04:55 PM   #21
Senior Cook
LindaZ's Avatar
Join Date: Nov 2010
Location: Lexington, SC
Posts: 292
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.
"Life is too short for ugly cowboys and slow horses."
LindaZ is offline   Reply With Quote
Old 04-24-2012, 08:26 PM   #22
Master Chef
DaveSoMD's Avatar
Join Date: Mar 2008
Location: Maryland
Posts: 7,341
I like the changes. I'll have to try it that way with boneless breasts and thighs.
Quoth the chicken, "Fry some more."
AB - Good Eats: Fry Hard II
DaveSoMD is offline   Reply With Quote

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
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -5. The time now is 07:34 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.