- Ready In:
- Mix 1/3 cup flour, 1 tsp salt, the poultry seasoning and pepper.
- Coat chicken pieces with the mixture.
- Brown all sides in 1/4 cup butter in large skillet.
- Arrange chicken in a 13-by-9 inch baking pan.
- Bake at 350°F for 30 minutes.
- Remove chicken.
- If desired, make gravy in pan, using drippings.
- Pour off into saucepan and keep warm.
- Put chicken back in pan.
- In electric mixer, beat together remaining flour, salt, baking powder, eggs and milk.
- Add remaining butter, melted.
- Beat until smooth.
- Pour over chicken.
- Bake at 350°F for another 45 minutes.
- Serve with gravy, if used.
Questions & Replies
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I absolutely loved this. I did use skinless chicken, but the coating still helped it give it a crispiness. But with no skin there wasn't much in the way of drippings. The yorshire pudding part was so delicious; I have never had yorshire pudding before, so I can only assume this is like the real deal. I reminded me of a cross between spoon bread and polenta. However, my husband would not touch the pudding part with a 10 foot pole, he said it was a "texture thing." Thank you for this, delicious!
This was an interesting dish, sort of like chicken soup and dumplings, without the soup. I do think it would be much better with skinless chicken, perhaps breasts, as otherwise I don't see the point of browning and crisping the skin when it just becomes softened after being covered with the flour mixture.