Chicken Yorkshire Pudding
By: Barnaby Dorfman
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 fryer, cut up
1/4 cup flour
Salt
pepper
1 1/2 cups flour, sifted
1 1/2 teaspoons baking powder
1 teaspoon combination of salt
pepper
3 eggs, beaten slightly
1 1/2 cups water
3 tablespoons butter, melted

Preparation

1 Cut chicken in 8 serving pieces. Combine flour and seasoning in large paper bag. Add pieces of chicken and shake bag until chicken pieces are coated well. Melt enough chicken fat to cover bottom of large frying pan only. Discard excess fat. Brown chicken and place on paper towel to drain excessive fat off. 2 Sift flour, seasoning, baking powder all together and set aside. Stir in water and melted butter into slightly beaten eggs and mix. Pour egg mixture into flour mixture. Mix on low speed until smooth batter. 3 Pour batter into 10 x 14 inch greased baking dish. Place browned chicken on top of batter and sprinkle with black pepper. Bake in oven at 350 degrees for 1 hour or until golden brown and puffy.