2 fryer or broiler chickens cut in eighths
flour seasoned with salt and fresh ground pepper
2 eggs, beaten with 1 Tbsp. water
seasoned bread crumbs
3 oz. pulverized almonds
1/2 lb. butter, melted
1 oz. Peacock's Garlic Juice
several tablespoons flatleaf parsley, finely chopped
Trim fat from chicken pieces. Wash and dry well.
Dip each piece of chicken in seasoned flour. Combine bread crumbs with almonds. Dip chicken in beaten eggs. Roll chicken in crumb-almond mixture.
Place chicken pieces on a baking sheet sprayed with PAM. At this point, if necessary, the chicken can be wrapped and will keep for several hours in the refrigerator.
Melt butter, add garlic juice and chopped parsley. Spoon over the chicken.
Bake in a preheated 375° oven for 45 minutes.
Serves 6 to 8.
Note: Boneless chicken breasts work well in this recipe, just cook a few minutes less.
A Cookie Lady Recipe
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