In our family, this chicken is affectionately named after my grandmother, Sarah Taradash, who was a fabulous cook. The flour coating gets crisp and irresistible. Make extra because it is equally delicious cold the next day. If using kosher chickens, reduce the salt to 1 tsp (5 mL).
- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2004
Ingredients
Method
In dish, mix flour, 1 tsp (5 mL) of the salt, the garlic powder, paprika, pepper and mustard. Rinse chicken under water; sprinkle with remaining salt. One piece at a time, coat chicken in flour mixture. Place on greased rimmed baking sheet.Bake in 375°F (190°C) oven, basting occasionally with pan drippings, until golden and juices run clear when chicken is pierced, about 1 hour.
Nutritional facts Per serving: about
- Sodium 672 mg
- Protein 31 g
- Calories 267.0
- Total fat 12 g
- Cholesterol 106 mg
- Saturated fat 3 g
- Total carbohydrate 7 g
%RDI
- Iron 14.0
- Folate 7.0
- Calcium 2.0
- Vitamin A 6.0
- Vitamin C 3.0
