Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 | Chicken, fryer; cut into pieces |
| Flour, all-purpose | |
| 1 teaspoon | Celery salt |
| 1 teaspoon | Paprika |
| 1 teaspoon | Salt |
| ½ teaspoon | Curry powder |
| ½ teaspoon | Oregano |
| ½ teaspoon | Pepper |
| 7 tablespoons | Butter (or marg.); melted, divided |
| ¾ cup | Almonds, sliced |
| 1½ cup | Half-and-half |
| ½ cup | Sour cream |
| 3 tablespoons | Breadcrumbs, dry |
Wash chicken and pat dry. Shake pieces of chicken in bag containing flour. Combine celery salt, paprika, salt, curry powder, oregano, pepper, and 6 tablespoons melted butter. Roll floured chicken in seasoned butter.
Arrange chicken in a single layer in a 13x9x2" baking dish; sprinkle with almonds and pour half-and-half over chicken. Cover with foil; bake at 350 degrees for 1 hour. Uncover, spoon out ½ cup liquid and combine with sour cream. Pour mixture over chicken. Bake, uncovered, 30 minutes longer or until tender.
SOURCE: Southern Living Magazine, April 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 02-12-95