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Baked chicken joints


1 chicken joint per person
flour, seasoned with salt and pepper
1 egg
25g/1 oz breadcrumbs for each joint
5Og/2oz dripping or lard

  • To garnish, 1 tomato per person, cress

  • Method

    Light the oven, Gas 5,190'c. place the shelf above the centre. put the dripping into a small roasting tin and place it in the oven.
    Make the breadcrumbs. Beat the egg and put it in a shallow dish. Wash and dry the chicken joints.
    Coat each chicken joint in flour, then in egg, then in breadcrumbs.
    When the fat is hot add the chicken joints, basting them with hot fat
    Bake for 35-45 minutes until tender. basting during cooking.
    Cut the tomatoes in half and warm in the oven for the last 10 minutes of cooking time.
    Place the cooked chicken on kitchen paper to remove any excess fat, then place on a shallow serving dish.
    garnish with the tomatoes and plenty of cress.