This crispy baked celery chicken cake is from nostalgic for me. When I was little – and that’s a few decades ago – my mom used to make something we called ‘chicken cake’. The skin was deliciously crisp and the chicken was finger-licking juicy. The only thing I remembered was that it had celery salt.A while back I asked my mom where she found that recipe, and she said back in the days she saw it in a magazine and cut it out. Then a couple of days ago she texts me with the magazine clipping, saying she found it! So I knew what we were having for dinner… and the kids loved the crisp! I hope you enjoy too.The old magazine clipping is included here too! LOL @‘Fried’ in the title! It’s baked of course!!This recipe is word for word from the clip, with my changes.
2small cloves garlicsliced (I used 4, and just pressed them)
1tspsalt
Pepper to taste
Bread crumbs
Instructions
Mix all ingredients except bread crumbs & dip in chicken pieces. Arrange chicken in one layer in greased (I sprayed lightly) baking dish. Cover with fine bread crumbs and bake 45 minutes to 1 hour at 350 degrees Fahrenheit.