Saturday, January 23, 2010

Chicken


I don't think I am going to find a recipe for "fried chicken" in my Grandma's recipe boxes.  I am sure that in her time, you just "knew" how to make fried chicken. I did, however, find this easy Chicken recipe.  I see it as a twist on fried and baked chicken, using potato buds.  Now, if she is using potato buds, I don't think this recipe is that old, but as I researched instant potatoes or potato buds, I did find that they have been around for a long time, some versions go as far back as the early 1800's.  I have always used Betty Crocker potato buds, so I decided to see what I could find out about those potato buds, which wasn't much, but I did learn a lot about Betty.   Betty Crocker was "invented" in 1921 to respond to questions about baking that were received by a milling company, by the name of Washburn Crosby Company. The managers of this company felt that it was more intimate to have their responses answered personally. The name Betty was thought to be a "warm and friendly" name and Crocker was the last name of an executive of the company.  They held a contest in their office to see which female employee would "sign" the various responses.  In 1924, Betty acquired a voice and then a "face" in 1936.  It's not clear to me when Potato Buds became a household product, but they sure do work good with this recipe. Once again, this is a recipe of few words.  In fact the name of the recipe is  "Chicken".  That's right,  just "Chicken".  And with the addition of a few more words, you end up with this flavorful baked chicken.  Now, I will admit, I might have  spiced this up just a little bit with some seasoning salt (as if using seasoning salt is considered "spicing it up".)  I served this chicken with the scalloped corn and a salad.  Bubba loved the chicken, as did I (he gave it a "passing" grade").  This is one I will make again.

Chicken
Beat 1 egg - 1 c milk.
Melt 1 cube butter or oleo margarine - put in bottom of the pan.
Dip chicken in egg mixture - then in potato buds, salt & pepper.  Bake at medium heat about 1 1/2 hours.  Turn once.




















2 comments:

  1. Simple yet delicious - I love recipes like this.

    ReplyDelete
  2. Another winner! It's been a spell since I had chicken that really was this mouth waterin', finger lickin' good. This recipe takes the cake in that regard and it's now my new favorite "fried chicken" recipe.

    I'm batting two for two, so far.

    ReplyDelete

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