Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Yorkshire Chicken
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- #14929
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 1/4 cup flour
3 teaspoons salt
1 teaspoon ground sage
1/4 teaspoon red pepper
3 pounds chicken pieces, for frying
1/4 cup oil
1 teaspoon baking powder
3 eggs, well beaten
1 1/2 cup milk
1/4 cup melted butter or margarine
1/4 cup chopped parsley
directions
Combine 1/4 cup flour, 2 teaspoons salt, the sage, and pepper in a bag. Add chicken and shake, coating pieces evenly. Brown the chicken in oil on all sides in a large skillet. Remove to a deep 2-quart casserole.
Sift the remaining 1 cup flour, the baking powder, and remaining teaspoon of salt.
Combine the eggs, milk, melted butter, and parsley. Blend with the flour mixture until smooth. Pour over chicken. Bake at 350 degrees F for 1 hour or until done.
Recipe Source: "The Justin Wilson #2 Cookbook: Cookin' Cajun" by Justin Wilson
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
March 28, 2012
I wasn't sure if I was supposed to remove the skin from the chicken but I left it on. It got nice and browned when cooking it in the skillet and I think that helped give it a good texture after it was baked in the sauce. I would definitely make this again.