Baked Chicken Pudding

*I think it’s easier to use 3 pounds of chicken parts, rinsed and patted dry rather than cut up a chicken on my own.

In a shallow bowl, combine 1/2 cup of flour, 1/2 teaspoon salt, and pepper. Add the chicken pieces and dredge well in seasoned flour.

In a large skillet, melt butter and oil over medium heat. Add chicken, and fry it until golden brown, about 5 minutes for each side. Drain on paper towels.

Preheat oven to 450F.

Transfer chicken to greased 9×13 baking dish, making sure chicken is in one layer.

Combine remaining 1 1/4 cups flour and 1/2 tsp salt.

In another bowl, beat eggs until frothy and add milk. Beat egg-milk mixture into flour and stir until batter is smooth.

Pour batter evenly over chicken and place in oven. Bake for 15 minutes at 450F.

Lower temperature to 350F and bake for 20-25 minutes more, until the pudding is puffy.

Serve chicken hot, sprinkled with parsley.