Back to Down-Home Chicken

Print Options


Card Sizes

Down-Home Chicken Recipe

Down-Home Chicken Recipe

Tip: This chicken is also delicious with mashed potatoes. Mom served the thick, tangy sauce that coats this tender chicken as a gravy over rice or mashed potatoes. It makes a welcome centerpiece for any meal. —Donna Sasser Hinds, Milwaukie, Oregon
TOTAL TIME: Prep: 30 min. Cook: 40 min. YIELD:6 servings


  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 1/4 cup canola oil
  • SAUCE:
  • 2/3 cup lemon juice
  • 2/3 cup ketchup
  • 2/3 cup molasses
  • 1/3 cup canola oil
  • 1/4 cup Worcestershire sauce
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Hot cooked rice


  • 1. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat.
  • 2. In a large skillet, heat oil. Brown chicken in oil on all sides; remove to paper towels. Drain drippings and return chicken to the pan.
  • 3. In a bowl, combine the lemon juice, ketchup, molasses, oil, Worcestershire sauce, cloves, salt and pepper. Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until chicken juices run clear. Serve with rice. Yield: 6 servings.

Nutritional Facts

1 each: 612 calories, 36g fat (7g saturated fat), 88mg cholesterol, 1108mg sodium, 45g carbohydrate (26g sugars, 1g fiber), 29g protein

Reviews for Down-Home Chicken

Sort By :
Reviewed Jun. 17, 2013

"This was delicious! I made it for a family dinner and was hoping for leftovers but there was none left!"

Reviewed May. 22, 2013

"I thought this was unique and turned out different than what I expected- almost has a Chinese flair to it. Really saucy and good, and the chicken cooks up marvelously tender. Next time though, I'll make it in a pot instead of a skillet- it has a tendency to splatter and made quite a mess of the stove!"

Reviewed May. 18, 2012

"My husband and I love this recipe. Nice, think sauce!"

Reviewed May. 18, 2012

"We love this!"

Reviewed Jan. 18, 2012

"did not like the taste. the molasses ruins it."

Reviewed May. 8, 2009

"I loved the chicken but agree that the cloves was a little too overpowering and the molasses made it too sweet. I will definitely adjust the recipe a little.


Reviewed Mar. 25, 2009

"i thought this could totally do without the clove. it overpowered everything! the molasses was too much too. i want to try it again, but instead use garlic powder for the ground clove and replace most of the molasses with honey. then im sure it will be a winner!

seattle, wa"

Reviewed Oct. 19, 2008

"The molasses in this was just too strong for our tastes."

Reviewed Aug. 19, 2008

"All I've got to say is YUMMM-YUMMM!!!

Have added this recipe as one of our favorites. Thank you for sharing.
Joscey from Oxford, NY"

Loading Image

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.