is one of the recipes that has been provided by
Shirley Cline from San Fransisco. (You can contact
Shirley by emailing her - click here). Shirley
is from 'Garlic Lover's Cookbook', Gilroy, California
- garlic capital of the World. I've made this
cup dry French bread crumbs
2/3 cup grated Parmesan cheese
1/4 cup minced parsley
1/2 tsp. salt
1/4 tsp. pepper
3 cloves garlic, minced
1/3 cup butter
One 3 lb. chicken fryer, cut up
first five ingredients together in a 1 quart
mixing bowl. Set aside.
a 1 quart saucepan, heat garlic and butter over
a very low heat until butter has melted. Remove
chicken pieces with butter mixture, then thoroughly
coat with crumb mixture.
coated chicken on a large, ungreased cooked
sheet, skin side up.
together any remaining crumb mixture and butter
and sprinkle over chicken.
for one hour in a 350º oven. For
crisper chicken, cook an additional 15 minutes.