Baked chicken

Yield: 4 servings

Measure Ingredient
4 pounds Fryer chicken
1 cup Bread crumbs
½ cup Cracker meal
2 teaspoons Salt
½ teaspoon Pepper
2 \N Eggs -- beaten
⅓ cup Chicken fat
2 \N Onions -- thinly sliced

Have the chicken disjointed. Mix the bread crumbs, cracker meal, salt and pepper together. Dip the chicken pieces in the egg and then in the bread-crumb mixture. Brown thechicken in the fat, removing the pieces as they brown. Lightly brown the onions in the fat remaining in the pan. Arrange the chicken in a baking dish with the onions around it. Bake in a 350 degree oven 45 minutes. Serves 4.

Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formatted

Recipe By : Jennie Grossinger - "The Art Of Jewish

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