|Chicken parts||54 Ounce, skinned (3 Pound And 6 Ounces)|
|Ground sage||1 Teaspoon|
|Salt||2 Teaspoon, divided|
|Salt||2 Teaspoon (Divided)|
|All-purpose flour||1 Tablespoon|
|Enriched all purpose flour||15 Tablespoon (1 Cup Less 1 Tablespoon)|
|Double acting baking powder||1 Teaspoon|
|Baking powder||1 Teaspoon|
|Eggs||3 , beaten|
|Skim milk||1 1⁄2 Cup (24 tbs)|
|Margarine||1⁄4 Cup (4 tbs), melted|
|Parsley||1⁄4 Cup (4 tbs), chopped|
1 Preheat the oven to 350 degrees Fahrenheit.
2 In a 10-inch nonstick, heated skillet, add the chicken and brown well.
3 Spray a 21/2 quart casserole with nonstick cooking spray and transfer the chicken to it.
4 Sprinkle with sage, 1 teaspoon salt and pepper.
5 In a medium bowl, sift together flour, baking powder, and remaining teaspoon salt.
6 In another bowl, add eggsalong with milk, margarine, and parsley.
7 Stir into the flour mixture and beat until smooth.
8 Pour the mixture over chicken .
9 Bake for about 1 hour until the egg mixture is puffed and the chicken is tender.
10 Serve hot