Colonial Chicken
Colonial Chicken features tender chicken baked in a flavorful batter with a crispy exterior, making it a comforting and hearty dish perfect for family dinners or gatherings.
Ingredients
Instructions
- Roll chicken in flour, salt, and pepper.
- In a large frying pan, brown chicken on all sides.
- In a large mixing bowl, combine flour, baking powder, and salt.
- In a second bowl, mix eggs and milk until light, then add melted butter.
- Slowly blend the egg mixture into the dry mixture.
- Beat until smooth.
- Pour batter into a greased 13 x 9-inch pan.
- Place chicken in batter.
- Bake for 1 hour at 350°F (175°C).
Tips & Substitutions
For added flavor, consider marinating the chicken in buttermilk for a few hours before coating. If you prefer a gluten-free option, substitute the flour with a gluten-free blend. For a richer taste, you can use a combination of milk and cream instead of just milk. Ensure the chicken is evenly coated to achieve a crispy texture.
Serving Suggestions
Serve Colonial Chicken hot from the oven with a side of steamed vegetables or a fresh salad for a balanced meal. It pairs beautifully with Old-Fashioned Chicken-N-Dressing for a comforting dinner spread. Consider adding a side of mashed potatoes or a light vinaigrette to complement the dish.
Storage & Reheating
Leftover Colonial Chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through. This method helps maintain the crispy texture of the batter.
Nutrition & Diet Analysis (per serving)
Each serving of Colonial Chicken contains roughly 345 calories, with 6g protein, 42g carbohydrates, and 17g fat. It is an excellent source of calcium (37% of the Daily Value) and iron (21% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 2546mg per serving (111% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless chicken for this recipe?
Yes, you can use boneless chicken pieces, but adjust the cooking time as boneless cuts may cook faster. Ensure the internal temperature reaches 165°F (74°C) for safe consumption.
What can I substitute for eggs in this recipe?
A common substitute for eggs is using a flaxseed meal; mix 1 tablespoon of flaxseed with 2.5 tablespoons of water and let it sit until it thickens. You can also use unsweetened applesauce, with 1/4 cup replacing one egg.
How do I ensure the chicken is cooked through?
Use a meat thermometer to check the internal temperature of the chicken, which should reach 165°F (74°C). Additionally, ensure that the batter is cooked through and golden brown, which indicates that the chicken is likely done as well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).