Oven-Fried Kentucky-Style Chicken

OVEN-FRIED KENTUCKY-STYLE CHICKEN

By Gloria Pitzer

As seen in… Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 89). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]

DONAHUE

THIS RECIPE WAS CREATED on-the-spot when I discovered that my usual ingredients and my most familiar utensils were not ready for me to use on The Donahue Show (when I appeared on it – July 7, 1981.)

I could only hope and pray that what I, then, suspected would be a second–best method of preparing my ‘Big Bucket in the Sky’ fried chicken – and would not discredit me entirely. I had to adlib the experience, calling upon every possible thing I could remember about good cooking. It was luck! And luck – of course – is when preparation and experience meet opportunity!

There was a toaster oven on the table the staff had set up for me to use during the live–telecast of the show. At 8 o’clock in the morning, the producer of the show was driving around Chicago, trying to find a Kentucky Fried Chicken restaurant that was open, so that the audience could later compare what I had prepared to what the restaurant prepared.

So, I looked at the ingredients I had on hand and tried to improvise with what was there. The on-the-spot recipe was every bit as good as what Paul & I had been publishing and was so much easier, that again we could prove that there will always be more than one way to arrive at a given result!

INGREDIENTS:

3 cups self-rising flour,

1 tablespoon paprika,

2 envelopes Lipton Tomato Cup-a-Soup powder*,

2 packages Good Seasons’ Italian dressing mix powder

1 teaspoon season salt

INSTRUCTIONS:

In doubled plastic food bags, combine ingredients well. Twist the end of the bags tightly, creating an inflated balloon affect. Then shake the mixture well to combine.

Spray a jellyroll pan (10 x 15 x 3/4-inch) with Pam or wipe it well with oil.

Run a cut-up chicken fryer under cold water and let excess water drip off, putting all the pieces into a colander to drain a few minutes.

Dredge pieces one at a time in the flour mixture, by placing each piece in the bag of seasoned flour and shaking to coat. Arrange the coated pieces, skin-side up on prepared pan.

Melt ¼ pound margarine or butter and, using a 1-inch-wide, soft-bristled, pastry brush (or one from a paint store with soft hair bristles – NOT plastic bristles,) dab the melted butter or margarine over the floured surface (skin-side only) of each chicken piece.

When all the melted butter or margarine has been divided between the pieces, bake it in a 350°F oven, uncovered, for 1 hour or until golden brown and tender.

FOR CRISPY COATING: After applying melted butter or margarine, dust pieces with a few additional tablespoons of seasoned flour and drizzle with more melted butter or margarine before baking. Serves 4 to 6.

[*SPECIAL NOTE: For imitating the tomato powder called for in the above recipe, see also… http://therecipedetective.com/2022/01/25/cup-of-thoup-powder/.]

As seen in… Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 89). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]

#GloriaPitzersCookbook

https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062253

**Also shared on WHBY – May 26, 2020 – on Kathy Keene’s “Good Neighbor” show!  [NOTE: The last Monday of May was Memorial Day, thus, interview was postponed to the next day.]

Mondays & Memories of My Mom – More than 15 Minutes of Fame!

Mrs. Meadows Soft Sugar Cookies

MRS. MEADOW’S SOFT SUGAR COOKIES

By Gloria Pitzer, as printed on her “Free Recipes/Information” sheet (circa 2000).

INGREDIENTS:

1/4-lb. butter, melted

14-oz. can Eagle Brand Milk

1/2 C. packed brown sugar

1/2 C. real sour cream

1 egg

1 tsp. almond or vanilla extract

3 C. self-rising flour

1/2 C. Bisquick

[* small dish of white sugar]

INSTRUCTIONS:

Beat together, in order listed [except for white sugar], until a thick, smooth dough forms. Drop dough by a heaping tablespoonful into the dish of white sugar, coating and shaping into balls.

Place balls 2 inches apart on an ungreased baking sheet, flattening them a bit with your fingers. [*Option: press several chocolate chips into the tops of the the cookies, as well.]

Bake at 400°F for 10-12 minutes. Should appear golden around edges but white on top. Cool 5 minutes on baking sheet. Makes about 2 dozen.

*Special note: I used a 1/8-cup scoop to ball up my cookies and I had about 50 cookies. This recipe says it yields 2 dozen – it should be 4 dozen.

Mondays & Memories of My Mom – Making Memories with a Christmas Cookie Exchange!