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Nippy Oven
Fried Chicken
From Ian's Mom -
Esther Newbery
Esther used to make this all the time
for company. It's really easy and always tastes great. I
usually use a little more curry powder than called for because I like it
a little spicier.
INGREDIENTS
| White sugar |
|
1 cup |
|
| Mustard |
|
1 tsp |
|
| Paprika |
|
1 tsp |
|
|
Salt |
|
1 tsp |
|
| Curry powder |
|
1-2 tsp |
|
| Pepper |
|
1 tsp |
|
| Cider vinegar |
|
1 Tbsp |
|
| Garlic |
|
1 clove |
|
| Ketchup |
|
3/4 cup |
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| Worchestershire Sauce |
|
3 tsp |
|
| |
|
|
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| Chicken |
|
1 cut into pieces |
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METHOD
-
Mix all ingredients but the
chicken in a sauce pan. Bring to a boil and simmer for 5
minutes.
-
Brown chicken.
-
Set chicken in shallow greased
roasting pan.
-
Pour sauce over chicken.
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Bake at 350 degrees for 1 hour.
NOTES
-
I never brown the chicken first.
The sugar in the sauce seems to give it a nice colour while it's
baking and I'm too lazy to do the extra work and the extra dishes.
Just bake the chicken for a bit longer.
-
Depending on how big your chicken
is, sometimes there is not enough sauce. I have doubled the
sauce for a really big chicken.
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