I know this amazing lady. She is kind, generous and lovely, everyone who knows her calls her the Queen. She has a twinkle in her eye, and a wicked sense of humor. I’ve known her for about 6 years, I’ll never forget the day we first met, and how impressed I was, and still am! She is a dear friend, mentor, and confidante, practically family! She is that special kind of lady that you can call with a problem, and just in speaking it to her, it works itself out! A short while ago she shared a chicken recipe with me that has quickly become a favorite in my house. The kids LOVE it, Mr.Fix-it LOVES it, and you know, I really love it too! It is an oven fried chicken that is crispy and golden on the outside, but tender and juicy on the inside. She found the recipe when she was getting married over 40 years ago, and she has given me permission to share it with you! Here is how to do it, (my tweaks are in parentheses).
It all starts with chicken, (I use about 2 lbs of tenders), the Queen likes thighs, bone in with skin. But use whatever you like!
Next basic breading, dip in egg wash then dredge through flour mix. (I season my flour with a Good Seasonings Italian Dressing packet.)
Then coat both sides in hot melted butter, yum, and bake in a hot oven.
Crispy, crunchy goodness!!
Before you say, “But can that be good for you??” Here is how we eat it:
But it would be even better with some mac&cheese, green beans, and a big ‘ole glass of sweet tea!
The Queen’s Chicken
1 stick of butter
1 egg, beaten with a splash of milk
1 cup AP flour
1 tsp baking powder
salt and pepper to taste, (I use a packet of Good Seasonings Italian salad dressing mix)
Bone in chicken pieces, with skin, (I use boneless, skin-less chicken tenders)
Pre-heat oven to 400. Place the stick of butter onto a large, rimmed cookie sheet or jelly roll pan, stick it in the oven until the butter just melts, (don’t let it get too brown or burn.) Remove pan from oven. Mix the flour, baking powder and seasonings in a large ziplock bag. Dredge chicken through the egg/milk mixture, then drop into the flour mix and shake to coat. Place the chicken pieces into the melted butter, skin side up, then immediately flip them over, skin side down. Bake them for 30 min, then flip them again so that they finish skin side up for about another 30 min, or until the juices run clear, (I do the tenders about 12 min each side).
Long live The Queen!