Chicken Puff

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1⅓ cups sifted all-purpose flour
  • 3 teaspoons salt
  • ¼ teaspoon freshly ground black pepper
  • teaspoons crushed dried sage
  • 1 frying chicken (2 to 3 pounds), cut up
  • ½ cup melted butter
  • 1 teaspoon baking powder
  • 3 eggs, lightly beaten
  • cups milk


    1. Preheat oven to hot (400°F.).

    2. Mix one-third cup of the flour, two teaspoons of the salt, the pepper and sage. Coat chicken pieces with the mixture. Brown chicken on all sides in one-quarter cup of the butter. Place pieces, skin side up, in a well-greased baking dish.

    3. Combine the remaining flour and salt, the baking powder and eggs in a bowl. Gradually beat in the milk and remaining butter to make a smooth batter. Pour over the chicken and bake for thirty-five to forty minutes, or until the top is well browned.