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“Fried chicken topped with Yorkshire pudding batter.”
READY IN:
1hr 10mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

Directions

  1. Blend the eggs, milk and oil and then add the flour, baking powder and seasoning whilst continuing to blend. Refrigerate for at least 30 minutes.
  2. Preheat the oven to 200 degC.
  3. Mix the chicken with the 25 gms of flour to coat then stir fry with the onion in the olive oil until cooked through and browned.
  4. Place the cooked chicken and onion in a casserole dish with the chicken stock (just enough to almost cover).
  5. Pour the batter over the chicken and cook for 30 - 40 minutes until brown.

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