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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is my family's favourite chicken recipe. The chicken is wonderfully moist and is just perfect to serve with rice. Ingredients:
2 fryer chickens, cut up |
1 teaspoon ginger powder |
6 tablespoons flour |
1 1/2 teaspoons salt |
2 tablespoons oil (or use cooking spray) |
2 eggs |
1/4 cup milk |
1/2 cup chopped onion |
6 slices diced cooked bacon (or bacon bits from a jar) |
2 tablespoons flour |
1 can condensed beef broth |
1 tablespoon curry powder (or more, to taste) |
1 tablespoon sugar |
2 tablespoons ketchup |
2 tablespoons lemon juice |
Directions:
1. Combine flour, salt, and ginger.
2. Lightly beat milk and eggs together.
3. Dip chicken in egg mixture and then in flour mixture.
4. Put oil on cookie sheet or spray generously with cooking spray.
5. Then put coated chicken, skin side down on cookie sheet.
6. (The recipe also works well with skinless chicken.) Bake at 400 degrees for 20 minutes and then turn the chicken over.
7. Mix remaining ingredients and bring to a boil.
8. After the first 20 minutes of cooking and turning the chicken over, spoon half the sauce over the chicken and bake for another 20 minutes.
9. Then spoon the remaining glaze over the chicken pieces and bake a further 20 minutes.
10. Serve with rice.
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