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County Fair Chicken

This recipe is getting invited back because it hints of fried chicken, but it's baked so there's no hot oil popping and burning my skin. It was simple to make and my boyfriend loved how it tasted. I used two chicken legs with each leg cut into two pieces (a thigh and drumstick). I left the skin on and with the coating, it formed a nice crisp (though not extra crunchy) crust. I liked how it tasted but wanted it to have a little more oomph. Maybe I'll try brining the pieces first next time. I'll have to look up how to do that. Any suggestions?

Small photo of County Fair Chicken

County Fair Chicken

1/2 cup grated parmesan cheese
1/4 cup flour
1 teaspoon paprika
1/2 teaspoon salt
2 1/2-3 lbs chicken pieces
1 egg, slightly beaten
1 tablespoon milk
1/4 cup butter or margarine

  1. Pre-heat oven to 350F.
  2. Combine Parmesan cheese, flour, paprika, salt, and pepper.
  3. Mix egg and milk.
  4. Dip chicken in egg mixture, then coat with cheese mixture.
  5. Place in 11 3/4 x 7 1/2 inch baking dish.
  6. Melt butter in microwave, and pour butter over chicken.
  7. Bake at 350 degrees for 1 hour.

Found this recipe here:

a look on the inside of the chicken so you can see how juicy and yummy it is
Cooked all the way through yet still moist.

large photo of County Fair Chicken
Served with Skillet Corn-off-the-cob and Zucchini

Thread in cooking: http://community.livejournal.com/cooking/7989391.html

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Wow, that sounds/looks good and easy. Perfect combination!

Good and easy are most likely to make me want to try a recipe these days.

OK, I"ve gotta try this ... seeing as how I'm too far away to get invited to your place for dinner. :)

Oh you're invited; I just don't think you'd accept the invite :)

I love oven-fried chicken! The recipe I use starts with a quick fry in oil before moving to the oven, and it would be nice to skip that step altogether. I don't know how much oomph just salt brining will give you, though you could definitely spice up that liquid with stuff like liquor, hot sauce, brown sugar, and vinegar. When I brine a whole chicken to keep the white meat moist while roasting, I add about 1/2 to 3/4 cup of salt per gallon of water and brine overnight. If you're usinf coarse salt, you might want to dissolve your salt into some boiling water first. Before I roast the chicken, I give it a quick rinse and dry, then prep it as usual.

Thanks for the guidelines for brining. Over in the cooking community, a few people suggested marinating overnight with onions and buttermilk. That sounds even easier than brining.

I tried this recipe this afternoon - liked it very much! I was going to brine the chicken first but I was hungry and kind of wanted to see what the "control" tasted like anyways. I'd agree with your assessment that brining may be a good idea; baking doesn't push oil and flavor all through the meat the way frying does. I might try putting the chicken on a rack or broiler pan also, so it doesn't sit in the melted butter. Thanks for sharing - always enjoy your cooking posts!

Wow...you tried out the recipe already? Very cool. I cross-posted to the cooking community and some people suggested marinating in buttermilk. I had thought about getting the meat out of the butter but then worried that I would dry it out. I think I'll use the rack next time. Thanks for reporting back!

(Deleted comment)
Cool....you totally made my day! Thanks for letting me know you had tried this. Now I really need to get some buttermilk and try this again too.

Looks lovely! By the way, do you have a recipe, something a little different, for turnips?

Funny you should ask that. I just bought one bunch of turnips yesterday because I thought I should try expanding my vegetable repertoire. The farm stand had a recipe they were giving out that looks like a basic roasted turnips recipe (Mix with butter, salt, and pepper, and then roast at high heat). Do you have any favorite preparations?

Sounds good. I do have one I have only used once. I will find it and send it to you.

Can't find the turnip receipe I have used with apples, turnips, pototoes. But, I have used these two very simple ones for soup:

Hermit's Soup

1 turnip
2 carrots
1 small cabbage
1 onion

3 tablespoons oil of choice
1/3 cup rice
2 quarts water
Salt to taste

1. Wash and trim the vegeables. Slice thinly.

2. Saute' vegetables in oil for a few minutes in a soup pot. Add the rice and water, stir well, cover the pot, and simmer slowly for 1 hour. Add the salt just before serving.

Also another Turnip Soup:

2 c turnips
1 qt beef broth
1 c heavy cream
Salt & pepper
2 eggs yolks, beaten
1 T. butter

1. Cook turnips in beef broth wuntil tender. Drain- Reserving liquid. 2. Pierce the turnips 3. Add recovered beef broth to turnips to bring to a boil. Remove from heat, add the cream and season to taste. Reheat: Do not boil. Remove from heat and stir in egg yolks and butter. Serve hot.

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