MARYLAND FRIED CHICKEN
This recipe is from the Better Homes & Gardens Cookbook, and it is delicious! Also on the menu that night was organic mixed veggies (with NO lima beans!) and mashed potatoes with homemade chicken gravy.
1 egg, beaten
3 Tbsp. milk
1 cup finely crushed crackers (I used whole wheat Ritz)
1 tsp. dried thyme
1/2 tsp. paprika
1/8 tsp. black pepper
2 1/2 to 3 lbs. of skinless, meaty chicken pieces (breasts, thighs, and drumsticks)
2 to 3 Tbsp. oil
1 cup milk
1. In a small bowl combine the egg and 3 Tbsp milk. In a shallow bowl combine crushed crackers, thyme, paprika, and pepper. Dip chicken pieces, one at a time, into egg mixture; roll in cracker mixture.
2. In a large skillet heat oil over medium heat. Add chicken. Cook, uncovered, for 10 to 15 minutes, turning occasionally to brown evenly. Drain well.
3. Add the 1 cup milk to skillet. Reduce heat to medium-low; cover tightly. Cook for 35 minutes. Uncover; cook about 10 minutes more or until chicken is no longer pink.
As RR would say, "YUMOOOOO!"
ReplyDeleteLooks good Brit!