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This may have come from my Paternal Grandfather's family - we're only guessing, since he was born in Otho, Iowa. One of his favorites...

 4 boneless skinless chicken breasts (note: The original recipe said "cut up chicken", so it may have originally been for a whole chicken, which would have been cut into pieces)
 3 cups flour
 4 eggs, beaten
 0.25 cup milk
 salt
 pepper
 paprika
 water
 crisco
1

Cut chicken into pieces. I would cut the typical store-bough boneless skinless chicken breasts into 2 - 3 pieces

2

beat eggs, and whisk in 1/4 - 1/2 cup milk

3

salt and pepper the chicken

4

dip the chicken pieces in flour

5

dip chicken in egg/milk mixture

6

heat a skillet on the stove, with some crisco in the bottom

7

brown chicken in skillet several pieces at a time, once browned place all chicken pieces in a roaster

8

when all chicken pieces have been browned and are in the roaster, put 1/2 - 3/4" of water in the roaster, then sprinkle paprika over the chicken.

9

Cover the roaster, then roast in the oven for 1 hour

10

after roasting, remove the cover, and bake at 350 degrees for an additional 1/2 hour. Note: these times and temperatures were likely based on a whole chicken. They may be modified slightly so as to not dry our simple chicken breast pieces.

11

after baking, remove chicken and place on a platter

12

Pour liquid from roaster into a saucepan. Add 1/2 - 1 cup of milk, and whisk in flour while cooking, until it is thickened.

Flour should be mixed in at a ratio of 1 tablespoon of flour for each cup of liquid.

Ingredients

 4 boneless skinless chicken breasts (note: The original recipe said "cut up chicken", so it may have originally been for a whole chicken, which would have been cut into pieces)
 3 cups flour
 4 eggs, beaten
 0.25 cup milk
 salt
 pepper
 paprika
 water
 crisco

Directions

1

Cut chicken into pieces. I would cut the typical store-bough boneless skinless chicken breasts into 2 - 3 pieces

2

beat eggs, and whisk in 1/4 - 1/2 cup milk

3

salt and pepper the chicken

4

dip the chicken pieces in flour

5

dip chicken in egg/milk mixture

6

heat a skillet on the stove, with some crisco in the bottom

7

brown chicken in skillet several pieces at a time, once browned place all chicken pieces in a roaster

8

when all chicken pieces have been browned and are in the roaster, put 1/2 - 3/4" of water in the roaster, then sprinkle paprika over the chicken.

9

Cover the roaster, then roast in the oven for 1 hour

10

after roasting, remove the cover, and bake at 350 degrees for an additional 1/2 hour. Note: these times and temperatures were likely based on a whole chicken. They may be modified slightly so as to not dry our simple chicken breast pieces.

11

after baking, remove chicken and place on a platter

12

Pour liquid from roaster into a saucepan. Add 1/2 - 1 cup of milk, and whisk in flour while cooking, until it is thickened.

Flour should be mixed in at a ratio of 1 tablespoon of flour for each cup of liquid.

Notes

“Iowa Style Chicken”

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