Judith Comfort's Crispy Oven-Fried Chicken
This recipe makes 6 servings
We asked Anna Comfort, 10, about her favourite food made by Mom, Judith Comfort, a Nova Scotia food writer and author of Spuds! Dulse! Fiddleheads! (Nimbus, 1986). Anna says, "I like her chicken better than Kentucky Fried because it's not as salty, but it's still very crispy and not too spicy. My mom lets us eat it with our hands. But it's sticky, so plan to use about 10 napkins. It's an easy recipe I can make myself. I like mashed potatoes and peas to go along with it." Younger sister, Lillian Ruth, 7, would add a crunchy salad made from greens gathered in the Comfort family's large ocean side garden.
Ingredients
- 1 egg
- 1/2 cup milk
- 1/2 cup all-purpose flour
- 2 tbsp sesame seeds
- 1 tbsp baking powder
- 1 tbsp paprika
- 1 tsp salt
- 3 lb chicken thighs
- 1/4 cup butter, melted
Preparation
In bowl, whisk together egg and milk. In large bag, shake together flour, sesame seeds, baking powder, paprika and salt. Dip chicken pieces, one at a time, into egg mixture; shake chicken in flour mixture. Place on foil-lined baking sheet; drizzle with butter. Bake in 350°F (180°C) oven for 1 hour or until chicken is crispy on outside and no longer pink inside.
Source : © CanadianLiving.com
- Keywords : Main Course; Chicken; Eggs; Bake; Flour;
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