The Hungry Canary

Adapted from Ideals Family Cookbook · Mrs. Vernon Harter

Parmesan Chicken

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Ingredients

  • 2 frying chickens, cut into pieces
  • 2 eggs, beaten with 2 Tbsp water
  • 1½ cups crushed cornflake crumbs (original; use a suitable grain-free crunchy crumb coating for a grain-free adaptation)
  • ½ cup grated Parmesan cheese
  • 1½ tsp salt
  • 1 tsp onion salt (original; for an onion-free version use plain salt with a little finely ground dried fennel, adjusting overall salt)
  • 1 cup butter, divided

Directions

  1. Heat oven to 375°F. Rinse-free preparation: pat chicken pieces dry with clean paper towels rather than washing raw poultry.
  2. In a shallow bowl, beat eggs with 2 tablespoons water. In another bowl, combine the cornflake crumbs or chosen alternative with Parmesan, 1½ teaspoons salt and onion salt or its alternative.
  3. Dip chicken pieces in the egg mixture, then coat generously in the seasoned crumb mixture.
  4. Line a baking pan with foil and spread half the butter over the foil. Arrange coated chicken pieces on top and dot with the remaining butter.
  5. Cover the pan with foil and bake at 375°F for approximately 1 hour, or until golden, crisp and tender. Verify the thickest pieces have reached at least 165°F.

Cookbook source

“Parmesan Chicken,” contributed by Mrs. Vernon Harter to the Ideals Family Cookbook. The original uses two cut-up frying chickens, two beaten eggs with two tablespoons water, one-and-a-half cups cornflake crumbs, half a cup Parmesan, one-and-a-half teaspoons salt, one teaspoon onion salt and one cup butter. Chicken is coated in egg and crumbs, placed on foil lined with half the butter, dotted with the rest, covered and baked at 375°F for about one hour.

Hungry Canary alternatives

Cornflake crumbs: The original cornflakes are a corn grain product. For a grain-free version, use a suitable crunchy coating developed and tested separately; a sorghum-based crumb is an option only for those who tolerate sorghum. Do not assume cornflake crumbs are appropriate for all grain-restricted eaters. Onion salt: The printed seasoning is one teaspoon onion salt. For an onion-free alternative, use a little dried fennel and adjust the total salt to taste. No particular alternative crumb or seasoning has yet been tested.

Preparation note

For food safety, avoid rinsing raw poultry even though the historical directions call for it. The original specifies baking under foil, which retains moisture; crispness may vary if covered tightly. The contributor does not specify a serving yield.