Belmont Chicken
Source of Recipe
Unknown
List of Ingredients
1 whole frying chicken cut into serving pieces (about 3 pounds in all)
Oil for frying
1 cup flour
3 teaspoons salt
1 teaspoon pepper
1 teaspoon paprika
1 large, oval Italian bread loaf
1/2 cup butter, softened
1 tablespoon oregano, dried
1 tablespoon basil, dried
1/2 teaspoon garlic salt Recipe
In a large skillet, add enough oil so that it comes halfway up the pan, and gradually heat. Meanwhile, place the flour, salt, pepper, and paprika in a paper bag and shake to mix. Working with three to four chicken pieces at a time, drop them into the bag, shake to coat with flour, then shake off the excess flour. Test the oil by flicking a drop of water into the skillet: if the oil bubbles up and hisses, it's ready. Gently place the pieces in the hot oil. Do not crowd them and be sure not to let the oil get so hot that it smokes. Brown the chicken well on all sides and then remove from the skillet and drain well on paper towels or brown paper bags.
Mix the butter with the oregano, basil, and garlic salt and slice the loaf horizontally to make two ovals. Set the bread on a large sheet of aluminum foil (shiny side up) and spread both sides with the herb butter mixture. When all the chicken is browned and drained, place the pieces on top of the bottom half of the buttered bread. Place the top half of the loaf over the chicken pieces and securely wrap the whole loaf in aluminum foil, pinching along the seams. Bake the chicken bread in a 375-degree oven for an hour, then store in the refrigerator until the following day. Serves six.
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