Recipe: New Flavors for Baked Chicken (oven fried, Parade Magazine, 1960's)

NEW FLAVORS FOR BAKED CHICKEN

"Here's a recipe for baked chicken with three delicious variations. First start with a plump broiler-fryer which has been quartered at the market, then dip it in any of the given mixtures, coat with crumbs and bake. Result tastes like fried chicken."

2 broiler-fryer chickens, quartered
2 teaspoons Monosodium Glutamate (MSG) (optional)
1 1/2 teaspoons salt
Dipping liquid (recipes follow)
Crumb mixture (recipes follow)

Sprinkle chicken with monosodium glutamate, if using and salt.

Combine ingredients for Dipping Liquid (see variations below) in pie plate.

Combine ingredients for Crumb Mixture (see variations below) in another pie plate.

Dip chicken quarters in dipping liquid; then roll in crumb mixture to coat thoroughly. Place skin side up on foil lined baking sheets.

Bake at 350 degrees F for 40 minutes reverse pans in oven; bake another 40 minutes. Do not turn chicken over.

VARIATIONS:

ORANGE-COCONUT CHICKEN:
Dipping liquid:
1 egg, beaten
1 (6 oz.) can frozen orange juice concentrate, thawed
1/2 teaspoon ground ginger
Crumb Mixture:
1 1/3 cups corn flake crumbs
1 1/3 cups flaked coconut

MUSHROOM-THYME CHICKEN:
Dipping liquid:
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/3 cup water
Crumb Mixture:
1 1/2 cups fine dry bread crumbs
2 teaspoons dried thyme
2 teaspoons paprika

TOMATO-PARMESAN CHICKEN:
Dipping liquid:
1 (10 3/4 oz.) can condensed cream of tomato soup
1/3 cup water
Crumb Mixture:
1 1/2 cups corn flake crumbs
1/2 cup grated Parmesan cheese
2 teaspoons oregano

Makes 8 servings
From: Faith's Collection at Recipelink.com
Source: Vintage recipe clipping: Beth Merriman in Parade magazine, 1960's