Fricasseed Chicken
A comforting fricassee of tender chicken simmered in hot milk or water, flavored with salt and flour, perfect for hearty family meals or special occasions.
Ingredients
Instructions
- Dress and cut the chicken as for frying.
- Wash the chicken thoroughly.
- Salt the chicken pieces.
- Roll the chicken in flour.
- Fry the chicken until light brown.
- Remove the chicken to a roaster.
- Add 2 cups hot milk or water to the drippings in the skillet.
- Pour the liquid over the chicken in the roaster.
- Cover and cook for 2 to 3 hours until tender.
- Serve with mushrooms, if desired.
Tips & Substitutions
For a richer flavor, you can marinate the chicken in buttermilk for a few hours before cooking. If you don't have flour, cornstarch can be used as a gluten-free alternative for coating. Adding herbs such as thyme or rosemary to the milk or water can enhance the dish's aroma and taste.
Serving Suggestions
Serve the fricasseed chicken over a bed of rice or mashed potatoes to soak up the flavorful sauce. Complement the dish with seasonal vegetables or a simple green salad. For an extra treat, consider pairing it with Easy Doughnuts And Holes for dessert.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a baking dish, cover with foil, and heat in the oven at 350°F (175°C) until warmed through, about 20-30 minutes. This helps retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Fricasseed Chicken contains roughly 508 calories, with 9g protein, 88g carbohydrates, and 13g fat. It is an excellent source of vitamin D (43% of the Daily Value), iron (41% of the Daily Value), and calcium (38% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 869mg per serving (38% 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 a different type of chicken for this recipe?
Yes, you can use chicken pieces like thighs or drumsticks instead of a whole fryer. Adjust the cooking time slightly if using smaller or larger parts to ensure they are cooked through.
What can I use instead of milk in this recipe?
If you prefer a dairy-free option, you can use unsweetened almond milk or any other plant-based milk. Just be sure to choose a variety that is unflavored for the best results.
How do I know when the chicken is tender?
The chicken is tender when it easily pulls apart with a fork and the juices run clear. Cooking for 2 to 3 hours should ensure tenderness, but you can always check earlier to avoid overcooking.
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).