Pufky’s Picnic Chicken – a treasured family recipe!
Everyone so enjoyed hearing Susan’s story about her mother, lovingly known as Pufky, that I wanted to bring you another one of her special recipes.
Mom was an amazing cook and baker. There were five of us kids at home, so with seven people around the dinner table every night, and grandparents every Sunday, she had plenty of people to practice on! One favorite family tradition was that on your birthday, you were able to choose the menu. My birthday dinner was always the same: Picnic Chicken, Macaroni & Cheese, string beans, and Hot Milk Cake, with strawberries and Cool Whip! Her Picnic Chicken is so delicious, and is wonderful served either hot or cold.
The Picnic Chicken has been asked for by several members of the Southern Plate Family, almost as much as the Hot Milk Cake recipe! Well, I am hoping to be able to do a whole tutorial on Pufky’s Hot Milk cake but have a little bit of traveling to do over the next two weeks so thought I’d go ahead and bring you the Picnic Chicken recipe to help with the wait.
If you missed Susan’s entire story about her dear mother and her recipe for Blue Ribbon brownies, please click here to read it.
- 2 chickens cut up
- 2 teaspoon paprika
- 1 ½ cups flour
- 1 egg
- 2 teaspoon Accent a dry seasoning found near spices
- 1/3 cups milk
- 1 ½ teaspoon salt
- 2 Tablespoon lemon juice
- 2 teaspoon thyme
- Wash chicken, do not dry. Combine dry ingredients. Beat egg, milk and lemon juice in another plate. Roll chicken in dry mixture, dip in egg, roll again in dry mixture. Let dry for 30 min. Roll in dry mixture again if moist. Melt ¾ cups butter or margarine in pan by placing in 425? oven for 5 minutes. Place chicken, skin side down, in pan. Bake at 425? for 30 minutes, turn and bake another 25 minutes.
“Today I will be happier than a bird with a french fry.”
Submitted by Debbie Strum, who saw it in the December issue of Guideposts. Submit your quote by clicking here.