Crusty Deviled Chicken Recipe
Ingredients
| Fryer chicken | 4 2 pound | |
| 2 cups packaged flavored bread crumbs | ||
| Monosodium glutamate | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Light cream | 1 Cup (16 tbs) | |
| Prepared mustard | 2 Tablespoon | |
| Worcestershire | 2 Teaspoon | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
Directions
About 2 hours before supper:
1. Wash, clean, and dry chicken halves. On wax paper, combine crumbs, monosodium glutamate, and pepper.
2. In shallow dish blend cream, mustard, and Worcestershire.
3. Start heating oven to 350°F.
4. Dip each chicken half well in cream mixture. Lift out; let drip a second, immediately lay on crumb mixture; then turn to coat well. Arrange, side by side, in 2 greased, foil-lined shallow baking pans.
5. Bake 1 hour, or until tender, alternating pans; then brush with butter.
1. Wash, clean, and dry chicken halves. On wax paper, combine crumbs, monosodium glutamate, and pepper.
2. In shallow dish blend cream, mustard, and Worcestershire.
3. Start heating oven to 350°F.
4. Dip each chicken half well in cream mixture. Lift out; let drip a second, immediately lay on crumb mixture; then turn to coat well. Arrange, side by side, in 2 greased, foil-lined shallow baking pans.
5. Bake 1 hour, or until tender, alternating pans; then brush with butter.
Chef
