Mary's Crispy Chicken

| Next >>

Title: Mary's Crispy Chicken
Yield: 6 Servings
Categories: Chicken, Family


1 3-1/2-pound frying chicken,
-cut in pieces
6 oz Sour cream and onion potato
-chips, crushed
1/3 c Mayonnaise
1/3 c Dijonnaise (Best Foods)
1 tb Honey
Fresh ground black pepper,
-to taste

Clean and cut up one frying chicken. Save back, neck, fat, gizzard, liver
and heart for chicken stock. For a low fat recipe remove skin and add skin
to chicken stock. Mix mayonnaise, Dijonnaise and honey and use it to coat
each piece of chicken. Then roll the chicken in the crushed potato chips
and place on a greased rack in an 11" x 13" low baking pan. Grind fresh
black pepper over each piece and place in a preheated 325 degree oven for
45 minutes, or until done. Chicken should be a honey, golden brown *AND*
onolicious!! Me ke aloha, Mary

NOTES : E hele mai oukou e ai! (Come and eat!)

Recipe by: Mary Spero Posted to TNT - Prodigy's Recipe Exchange Newsletter
by (Molly Walsh) on Jul 2, 1997