3/4 c. all-purpose flour, sifted
1/4 tsp. salt
1/4 tsp. garlic salt
1/4 tsp. celery salt
1/4 tsp. ground nutmeg
2 (3 lb. ea.) fryer chickens, cut up
1/2 c. (1 stick) butter
1 (20 oz.) can crushed pineapple
3 tbsp. all-purpose flour
1 tbsp. sugar
1/3 c. soy sauce

In a paper bag mix 3/4 cup flour and seasonings. Add chicken pieces, a few a time. Shake to coat. Brown chicken in butter. Place in 13x8-inch baking dish, reserving drippings.

Drain fruit, reserving 1 cup syrup. Arrange fruit over chicken. Stir 3 tablespoons flour and sugar into drippings. Add reserved syrup and soy sauce; cook and stir until thickened and bubbly. Spoon over meat. Cover and bake at 350°F for 1 hour.

Serves 8.

Submitted by: Nancy Chieregato