Recipe: Hawaiian Chicken Oven-Fried (1960's)

HAWAIIAN CHICKEN OVEN-FRIED

2 (3 lb) frying chickens, cut in pieces
1 Tablespoon soy sauce
7 Tablespoons Worcestershire sauce
2 Tablespoons grated onion
1 teaspoon ground ginger
1/2 cup cornstarch
1/2 cup margarine
2 cans (20 oz each) pineapple chunks with liquid
1/4 cup lemon juice

Place chicken pieces in large bowl.

Combine soy and Worcestershire sauce, onion and ginger and pour over chicken. Let stand 30 minutes, turning chicken to coat all sides.

Drain chicken and shake in cornstarch in a paper bag. Reserve marinade sauce.

Place margarine in two large shallow baking pans and in set the oven at 375 degrees F until melted.

Place chicken in pans, skin side down, making sure pieces do not overlap.

Bake 30 minutes, or until bottom is well browned. Turn chicken over.

Combine pineapple, pineapple liquid, lemon juice and reserved marinade sauce; pour over chicken, distributing pineapple chunks evenly.

Bake 50 minutes, or until tender.

Serves 8.
Source: Mary Moore, Food Editor, Windsor Star newspaper, Nov 26, 1962