My grandmother worked as a secretary at Cornell in the 1920's, and 'borrowed' this recipe when it came across her desk to be copied. I've been a 'half-bred' Ithacan for all my life, and grew up on this recipe; we actually called it "Daddy chicken." I've always known it as 2/3 cup WHITE vinegar, 1/3 cup oil, 1 tsp salt, 1 tsp poultry seasoning and 1/4 tsp white pepper. This is enough for a family dinner, and we would paint the chicken upon cooking it. (as opposed to marinading it) Cooking remaining sauce off makes for great 'crispies' in the bottom of the pan, as well.

Reviewed On: Jun. 21, 2009

My wife has never cared for pumpkin seeds before, and absolutely loved these! No alterations necessary!

Reviewed On: Jun. 20, 2009

I served this recently, and it was hailed as 'the best food' my family 'had eaten all year.' We ended up using a bit more bourbon than the recipe called for the second time we tried this, and I highly recommend doing so. I also did not use butter to bread the breasts; I dipped them in milk/egg, instead, as this is what I'm used to.

Reviewed On: Jun. 20, 2009