Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | 3-1/2-pound frying chicken, cut in pieces |
| 6 ounces | Sour cream and onion potato chips, crushed |
| ⅓ cup | Mayonnaise |
| ⅓ cup | Dijonnaise (Best Foods) |
| 1 tablespoon | Honey |
| \N \N | Fresh ground black pepper, to taste |
Clean and cut up one frying chicken. Save back, neck, fat, gizzard, liver and heart for chicken stock. For a low fat recipe remove skin and add skin to chicken stock. Mix mayonnaise, Dijonnaise and honey and use it to coat each piece of chicken. Then roll the chicken in the crushed potato chips and place on a greased rack in an 11" x 13" low baking pan. Grind fresh black pepper over each piece and place in a preheated 325 degree oven for 45 minutes, or until done. Chicken should be a honey, golden brown *AND* onolicious!! Me ke aloha, Mary
NOTES : E hele mai oukou e ai! (Come and eat!) Recipe by: Mary Spero Posted to TNT - Prodigy's Recipe Exchange Newsletter by mollywalsh@... (Molly Walsh) on Jul 2, 1997