3 lb chicken
2 package italian salad dressing mix
3 tbsp flour
2 tsp salt
1/4 cup lemon juice
1 cup milk
1 1/2 cup pancake mix
1 tsp paprika
1/2 tsp sage
1/4 tsp pepper
Directions
Make a paste out of the marinade ingredients. Coat chicken evenly.
Stack chicken pieces in a bowl. Cover and refrigerate overnight or at
least for several hours. Mix pancake mix with other seasonings. Dip
pieces of chicken in milk, then in pancake coating. Dust off excess.
Lightly brown in skillet with 1/2 inch vegtable oil in it. Brown for
4 minutes each side. Remove and place in a single layer on shallow
baking pan. Seal with flour. Bake for 1 hour at 350 Uncover and baste
again with milk. Return, uncovered,
Recipe By :
Servings: 4 servings
Almost Kentucky Fried Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Experts have proved the existence of recipes way back into distant history, certainly as far as pharonic Egypt, and potentially, even further back. Interesting though that maybe, in the main part, these early records were just very basic hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe discovered, according to academics is a series of stone tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. As we move into The time of the roman empire 25BC a roman called Apicius assembled a number of documents detailing recipes prepared by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were separated into appetizers, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the Roman cooks used a wide range of spices, including some that we all recognise like thyme, fennel and asafoetida. Continuing our culinary historical journey, we find two interesting cookery books dating from the 1300s - a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, they have no connection with the spicy food that we all know today, but rather accounts of the types of meals prepared by the chefs of the rich. Later on, in the 15th century, people returning from the crusades brought us many new foods, spices and herbs from Arab cooking, including spices such as coriander, parsley, and basil. The introduction of these new tastes was responsible for an outbreak in books on cooking, most of which still exist in private cookery archives. Over the succeeding few hundred years, the families of Europe tried to lay on the most exotic banquets, and as a consequence, chefs and their recipes could command a high salary. However, it was during the 1800s that fine cooking and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collating, verifying, and writing down recipes of the day. When we get to the twentieth century, cookbooks were increasing in popularity due to more people being able to read, increased leisure time and having more money to spend. |
We hope you enjoy this Almost Kentucky Fried Chicken recipe.
