GOLDEN CHICKEN FOR THE DUTCH OVEN
Contributed by Alex Michalak, Omaha NE

Alex says: “I’ve been shopping at Canfield’s since I moved to Nebraska in 1992. I came up with this recipe when I was experimenting with how to make a good chicken dinner while camping. When I tried this recipe, everyone seemed to really like it so now I make it at almost every campout.”

Ingredients:
            ¾ cup buttermilk
            1 cup unsifted flour
            4 chicken breasts
            1 T. instant chicken flavored bouillon
            3 T. melted butter
            1 t. oregano

Directions:
            In a large bowl, combine the buttermilk, bouillon, and oregano. Cool for 5
minutes. Place the chicken breasts in the buttermilk mixture, then cool for an   additional ten minutes. Put the flour in a plastic bag. After the chicken is done soaking in the buttermilk mixture, add the pieces to the bag and shake until all have an even coating of flour.

            Grease the bottom of the Dutch oven, then add the chicken. Drizzle the butter
            over the chicken until the chicken is mostly covered. Cook for 30 minutes or until
            the top is golden.

            For proper heat, there should be 4 coals under the Dutch oven and 18-20 on top.