How to make it

  • Place flour in a large zip lock bag and season with salt & pepper (add season all if you like)
  • Beat eggs and then dip chicken pieces to coat (chicken the size of tenders is best)
  • Place egg coated chicken pieces in zip lock bag and coat evenly with flour
  • Heat a 12" deep Dutch oven using 18-20 briquettes bottom until hot add 1 stick butter. ( margarine changes flavor)
  • Fry chicken until golden & crispy.
  • Remove chicken from dutch oven
  • Layer potatoes, onions, carrots and then chicken (sprinkle a small amount of flour mixture on chicken. Layer at least twice then place remaining potatoes on top - Salt and pepper each layer of vegetables to taste.
  • Cover and cook for 45-60 minutes using 8-10 briquettes on the bottom, and 14-16 briquettes on lid of dutch oven.
  • When potatoes are done, firm not mushy , cut remaining butter stick into pats and melt on top of last potato layer.
  • Add 2 cans of evaporated milk.
  • Place back on heat and let milk turn to gravy, stir easy don't mush potatoes, ( gravy will thicken as dish cools.)
  • Remove from heat and enjoy

People Who Like This Dish 2
Reviews & Comments 3

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    " It was excellent "
    momo_55grandma ate it and said...
    sounds good to me
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  • organicmama 11 years ago
    You should join our Camping Foods Group. We do a lot of dutch oven cooking while camping.
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  • dandelion 11 years ago
    I am always on the lookout for dutch oven recipes. I'll definitely be giving this one a try. One question though. Doesn't the butter burn on the bottom of the pot when frying the chicken? Why would you not use oil to pan fry the chicken?, or a oil butter mixture? I can see the reasoning for the additional butter. Just curious. :)
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