Inspired by the split chickens sold in Bavarian beer gardens, this crispy roast chicken is best served with fried potatoes or spaetzle, a nice garden salad and Weiss beer.
I subbed arrowroot starch for the flour for a gluten free version and it rocked the house. I cooked the whole chicken for about 20 minutes on 350* then it was time to go for the run so I turned it down to 200* and was gone about 2.5 hours. When I got back it was perfect. so very perfect. scraps will make a fabulous bone broth! - 15 Apr 2013 (Review from Allrecipes US | Canada)
This was good but I did not have the fennel, and I did cook it for 1 1/2 hrs. But over all it was juicy and very flavorful. - 11 Feb 2013 (Review from Allrecipes US | Canada)
I made this for my family. Of course I changed it alittle bit because I always do my own thing but my family loved it. It is a great way to make oven fried chicken. - 13 Feb 2013 (Review from Allrecipes US | Canada)