It's in the oven now. I made it Italian style which only meant putting oregano, basil and onion powder in the bread crumbs. (The crumbs are homemade, btw.) I also added a dash of hot Hungarian paprika. I used 2 of our chickens, cut them up, took me half an hour, one of these days I'll discover the secret to doing that quickly. The pieces were rolled in a flour, salt and pepper mix, then dipped in beaten eggs and then into the seasoned crumbs. Instead of sitting them in a pan with butter like Hal's mom does I have them on a broiler pan and basting with butter and olive oil. I did the sitting in butter trick the last time and thought them too soggy. Tasty, but damp. They seem to be cooking fasters this way, I hope they aren't too dry. I may take them out before the hour is up.
Sure smells great though. A white wine. mashed potatoes and gravy will be served with them along with some of my own green tomato pickles.
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