So I’ve had this yellowed recipe clipping, that most likely my mother had cut out of the newspaper, shoved into my ancient and inherited copy of Joy of Cooking. Every time I see it I keep saying, “I’m going to make this!” and I never do. Finally, today was the day. As usual I made a few changes to the original recipe. It called for only rubbed sage as a seasoning, but I like the combination in poultry seasoning because it adds a little more depth to the flavor. It also wanted me to use 4 chicken legs…being that dark meat isn’t my favorite, I subbed in some boneless, skinless chicken tenders I had frozen. I expected this to bake a little higher like traditional Yorkshire pudding but it still had the yummy, egg bread flavor and the seasonings and texture of a stuffing. My mom always made Yorkshire pudding with beef and we smothered it in gravy. So I added a chicken gravy (just a pre-packaged one I had in the cupboard) and with a few steamed vegetables it made a nice ‘vintage’ meal.
– Enjoy
Chicken Yorkshire 350º for 1 hour
1+ 1/4 cup flour (separated)
1 + ½ teaspoons salt (separated)
1/8 teaspoon ground black pepper
4 chicken tenders, boneless, skinless
2 tablespoons olive oil
2 tablespoons butter
1 teaspoon baking powder
1 teaspoon poultry seasoning
3 eggs
1+1/2 cups milk
1. Pre-heat oven to 350º
2. Mix 1/4 cup of flour with ½ teaspoon salt and 1/8 teaspoon black pepper.
Dredge chicken tenders through the flour mixture.
2. Heat oil and butter in a fry pan. When oil is hot, fry chicken tenders until browned on all sides.
3. Batter: Mix 1 cup of flour, 1 teaspoon of salt, baking powder and poultry seasoning in a bowl. Whisk eggs into the milk then combine with the flour mixture.
4. Place the cooked chicken and scrape all the dripping into a 9×13 baking pan. Rotate pan so that the drippings cover the entire bottom of the baking pan. Pour the batter over the chicken and bake in a 350º oven for 1 hour or until the bread is browned.
5. Serve with chicken gravy.
The Coterie Kitchen 