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City Chicken
Having grown up in Erie, PA like one of the other reviewers, I have wonderful memories or this being served at family gatherings. My mom and aunts were truly the best cooks in Erie Co.! This is my recollection of how City Chicken is prepared: coat in flour, roll in egg wash, then in crushed saltines or seasoned bread crumbs. Brown in some vegetable oil, transfer to a baking dish and add enough broth to cover bottom of pan. Bake covered in at a low temp., about 275, for about 3 hours.
31 users found this review helpful
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Reviewed On:
Nov. 12, 2006
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