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Recipe: Virginia Chicken Pudding (known here on the Farm as TJ’s Chicken)

Originally published on February 15, 2016, and viewed by someone today, November 30, 2022 

Mr. Big Food has no idea where he got this recipe. He thinks it’s one he’s had since the beginning of time. In any case, when he put it in the Big Food Manual and Survivalist Flourishing Guide, he added the remarks, “Said to have been a favorite of Thomas Jefferson . . .” So of course, we call it “TJ’s Chicken!”

And in keeping with the American spirit, when Mr. Big Food asked me to “beat eggs until frothy,” I reached for the crappy old rotary beater which is a crappy old version of this:

which beat the eggs like nothing you’ve ever seen.

Absolutely delicious, by the way. Served with Baked Apples and Carrot Casserole.

VIRGINIA CHICKEN PUDDIN’
4, maybe 6 servings

1 ¾ C flour
1 tsp salt
¼ tsp pepper
2 ½ lbs chicken pieces
4 Tbsp butter
1 C peanut oil
3 eggs
1 C milk
2 Tbsp chopped parsley, for garnish

Sift ½ C flour and combine with ½ tsp salt and pepper into freezer bag. Add chicken pieces and shake to coat. In a large skillet, melt the butter in the oil over medium-high heat. Add chicken and fry until golden brown on all sides, about 5 minutes per side. Drain chicken on paper towels. Pre-heat oven to 450^o. Transfer chicken pieces to buttered shallow baking dish, 11x8x1 ½ inches. In a bowl, sift remaining 1 ¼ C flour and combine with remaining ½ tsp salt. In another bowl, beat eggs until frothy and stir in milk. Beat the egg-milk mixture into flour and stir until batter is smooth. Pour batter evenly over chicken pieces and place immediately in oven. Bake 15 minutes, then lower oven temperature to 350^o and bake 20-25 minutes longer, or until pudding puffs and browns. Sprinkle with parsley and serve hot.