"The belly rules the mind."--Spanish Proverb

Sunday Chicken Recipe

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This recipe for Sunday Chicken, by , is from The Pazzelli Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ida Pazzelli Lee
Added: Saturday, August 8, 2009


4 lbs chicken legs and thighs (with bone & skin)
1 - 1/2 sticks butter
Plain bread crumbs
Italian bread crumbs

2 - 2 1/2 cups warm water
3- 4 eggs
1/2 teaspoon corn starch
2-3 cups flour
1-2 tsp parsley (fresh, chopped)
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper

Preheat oven to 450. Line two baking pans with heavy duty foil, both the sides and the bottom of the pans. Cover the bottom of both pans with generous pats of butter. Once pans are ready, make batter by mixing all batter ingredients together with a wire whisk (Note: If you have more chicken then adjust batter by using more of the key ingredients water, flour and egg). Mix plain and Italian crumbs together in a deep bowl, season with additional garlic powder, salt, pepper and parsley. Dip chicken in batter, then in crumbs, dip in batter again, then in crumbs again. Place in pan with space between chicken, put in hot oven. Once chicken is browned on one side, flip over so both sides brown evenly. Total cooking time 45 minutes to 1 hr (depending on how much chicken you have).

Personal Notes:
Personal Notes:
Grandma served this chicken every Sunday with sauce and rigatoni's - we called it Grandma's Chicken and Rigs. Yum! She loved the pieces of crispy crust that fell off the chicken. She used to scoop the pieces out of the bottom of the pan into a bowl and then she would share some with the dog and some with me. Whenever I make this, I always eat some of the "crispy" and remember Sunday's with her and Grandpa.




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