Recipe: Oceania Pineapple Fried Chicken (2 recipes)

OCEANIA PINEAPPLE FRIED CHICKEN

1/4 cup flour
1 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
1 can (20 ounce size) pineapple rings packed in unsweetened juice
1/2 cup soy sauce
2 tablespoons sugar
3 pounds whole chicken, cut up or bone-in chicken breasts
1 tablespoon butter
2 tablespoons corn starch

Preheat oven to 350 degrees F.

On a plate or pie pan combine the flour, salt, nutmeg, celery salt and garlic salt. In a separate bowl combine the juice from the pineapple slices, soy sauce and sugar. Reserve pineapple slices.

Dredge chicken pieces in flour mixture and set aside.

In an ovenproof fry pan, heat a small amount of vegetable oil and brown the chicken pieces on both sides. Pour the pineapple juice mixture over the browned chicken pieces. Bake 1 1/4 to 1 1/2 hours, depending on size of chicken breasts. When pierced, the chicken juice should run clear.

While chicken is baking heat butter in a fry pan and saute pineapple rings until golden brown. When chicken is tender remove pieces to a plate and keep warm.

In small bowl mix the cornstarch with 2 tablespoons cold water. Add to sauce and simmer until sauce thickens. Serve with hot white rice.

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CHICKEN OCEANIA

1/3 cup unsifted regular all-purpose flour
1/2 tsp. salt
1/4 tsp. celery salt
1/4 tsp. garlic salt
1/4 tsp. ground nutmeg
2 whole chicken breasts, about 1 1/2 lb., skinned, split and boned
2 tbsp. salad oil
2 tbsp. soy sauce
1 (8 1/2 oz.) can sliced pineapple

On a large piece of waxed paper, stir together flour, salt, celery salt, garlic salt and nutmeg. Dip chicken pieces into flour mixture, coating completely; shake off excess flour.

In salad oil, in a large skillet, with a tight-fitting cover, saute chicken pieces, over medium heat, until lightly browned and fork tender, 5 to 7 minutes on each side.

Pour soy sauce and pineapple slices and syrup over chicken; stir gently to loosen any particles from bottom of skillet. Cover; simmer gently 10 minutes, or until gravy has thickened slightly. Top chicken with pineapple slices, then gravy. Makes 4 servings.