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Mama Deb
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Mama Deb [userpic]

When I was growing up, my mom made the same dinner every Friday night. It wasn't quite Shabbat dinner, but it was still recognized as the most important meal of the week.

The basis was oven-fried chicken. Again, always the same - she'd take breast and wing quarters, and take off the wings. Then she'd remove the skin from the breasts and cut them in half, and remove and discard the tips of the wings. I learned to butcher and skin chicken by the time i I was a teen-ager. Then we'd dip the chicken into a mixture of eggs and, yes, milk, plus spices, and then in cornflake crumbs that we'd also flavor. And that would be put in the oven until it was, well, my dad like his meat very well done, so leather is pretty close.

It was also breakfast on Saturday morning - my mother made lots.

I made this tonight. Oh, no milk and there's rosemary in the cornflake crumbs, and I used a whole chicken someone else cut into 8ths, and didn't cut the breasts in half, but I did remove the skin. And I have no intention of cooking it to death, either.

But right now - my house smells like Friday night...


That actually sounds really good. What did you use instead of the milk?

Water. I thought about soy milk, but I only have sweetened.

That sounds good! My family had the same dinner every Friday too--and I think it turned out a lot of families in town did too. But it was pizza, so I smell it a lot.

But I still eat it on Friday nights because it was awesome.

Pizza on Fridays...that sounds so...alien. Although, if I could keep one warm...

pre shabbat

Sounds like smells of home making tou happy. nice. We call it "crummy chicken" and it's made like you do now. good con food.

Re: pre shabbat

Yeah. I actually haven't made this in over twenty years.

Could I get a slightly more specific version of the way you make this recipe? It sounds really really good, but I'm lousy with getting proportions right if I just wing it.


One chicken cut in eights, skin removed from breasts, thighs and drumsticks.
Two cups cornflake crumbs
One tablespoon oregano
One teaspoon rosemary
One teaspoon garlic powder
Three eggs
1/2 tsp freshly ground black pepper.

Note - the herbs and spices are pure guess work.

Have ready one 9x14" pan, sprayed with cooking spray. Preheat oven to 450°F.

Beat the eggs with the pepper and an eggshell of water. In a separate bowl, mix the herbs with the cornflake crumbs.

*NOTE* if not using a kosher chicken, add about a teaspoon or so of salt to the eggs.

Dip each piece of chicken into the egg mixture and then the cornflake crumbs. Lay each piece in the pan. When all the chicken (including the neck if you want) is coated, spray with more cooking spray and place in the oven for about 90 minutes. Serve hot or room temp.

My mom used to make the exact same thing. Twenty years ago, it might even have had the milk. I got really really tired of it and one day refused to eat it anymore.

And still don't.