The Homestead Fried Chicken

Recipe from

Oxmoor House

Ingredients

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

Preparation

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.

Note:

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983
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