ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Edwards House Chicken

Yield 4 to 6 servings


  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (3 1/2- to 4-pound) broiler-fryer, cut up
  • 1/4 cup shortening
  • 1/4 cup butter or margarine
  • 1/2 teaspoon dried whole thyme
  • 3 small onions, thinly sliced
  • 1/2 cup butter or margarine, melted

How to Make It

  1. Combine flour, salt, and pepper; mix well. Dredge chicken in flour mixture. Heat shortening and butter over medium heat in a heavy skillet. Brown chicken on all sides; transfer chicken to a 13- x 9- x 2-inch baking dish. Sprinkle thyme evenly over chicken; top with onion slices. Pour 1/4 cup melted butter over chicken. Bake at 350° for 1 hour, basting with remaining butter every 15 minutes.

Oxmoor House Homestyle Recipes