Oven-Fried Kentucky-Style Chicken

THIS RECIPE was created on-the-spot when I discovered that my usual ingredients and…most familiar utensils were not ready…to use on The Donahue Show (… July 7, 1981) …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!

OVEN-FRIED KENTUCKY-STYLE CHICKEN 

By Gloria Pitzer

In doubled plastic food bags, combine well: 3 cups self-rising flour, 1 tablespoon paprika, 2 envelopes Lipton Tomato Cup-a-Soup powder (or see Recipe tab for my homemade “Cup-of-Thoup” recipe), 2 packages Good Seasons’ Italian dressing mix powder and 1 teaspoon season salt. 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.

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!