The Homestead Fried Chicken

Recipe from

Oxmoor House


1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 cup plus 2 tablespoons half-and-half, divided
4 whole chicken breasts, split, boned, and skinned
1/2 cup butter or margarine, melted
3 medium-size sweet potatoes, cooked, pared, and sliced
3/4 cup firmly packed brown sugar
1 1/2 tablespoons lemon juice
1/4 teaspoon salt
2 tablespoons butter or margarine
2 medium bananas, sliced
1 tablespoon all-purpose flour
1 tablespoon maple syrup
8 hot cooked waffles
8 slices hot cooked country ham


Combine first 3 ingredients; mix well, and set aside.

Sprinkle 2 tablespoons half-and- half evenly over chicken breasts; dredge in flour mixture. Place 4 chicken breast halves in 1/2 cup melted butter in a large skillet; cook over medium heat 3 to 4 minutes on each side or until golden brown. Repeat procedure with remaining chicken breast halves. Reserve pan drippings in skillet. Place chicken in a lightly greased 13- x 9- x 2-inch baking dish. Bake, uncovered, at 325° for 30 minutes

Place sweet potatoes in a 13- x 9- x 2-inch baking dish. Sprinkle with sugar, lemon juice, and salt. Dot with 2 tablespoons butter. Bake, uncovered, at 375° for 20 minutes. Stir in bananas.

Add 1 tablespoon flour to reserved drippings in skillet; stir until smooth. Cook 1 minute, stirring constantly. Gradually add remaining 1 cup half-and-half and syrup; cook over medium heat, stirring constantly, until thickened and bubbly.

Arrange waffles on a platter. Top each with a ham slice, a chicken breast half, and candied sweet potatoes and bananas. Serve with sauce.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983
My Notes

Only you will be able to view, print, and edit this note.

Add Note