Crispy Chicken with Pan Gravy

Crispy Chicken with Pan Gravy

 

Ingredients

 2 cups all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon garlic powder

1/2 teaspoon onion powder
1/2 teaspoon pepper
1 Tablespoon paprika
1/4 teaspoon sage
1/4 teaspoon thyme
1/8 teaspoon baking powder

1.4 teaspoon cayenne pepper
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up or you can use thighs and/or legs

2 eggs

2 tablespoons milk or water
Vegetable oil or shortening for frying

GRAVY:
 
2 tablespoons all-purpose flour
Salt and pepper to taste
1-1/3 cups milk

1 cube chicken bouillon (Optional)

Directions

Preheat oven to 350° Fahrenheit.

In a low sided dish, combine salt, garlic powder, onion powder, pepper, paprika, sage, thyme, baking powder, cayenne pepper.

Break the egg into another low sided dish or pan. Whisk the egg until light.  Add the milk or water, and whisk that in until combined.

Coat the chicken in the flour mixture, coating all sides.  Shake off the excess flour. Dip the chicken in the egg mixture. Allow the excess egg mixture to drain off. Dip the chicken into the flour mixture, coating all sides.  Shake to remove the excess flour. Lay the pieces on a piece of waxed paper or aluminum foil. Allow them to dry for at least 20 minutes before frying.

Heat a heavy cast iron skillet on medium high heat. Pour in vegetable oil to about 1/4 inch deep, or you can use shortening. 

 

Fry the chicken pieces until browned on all sides. Do not crowd the pan when frying the chicken.  You may need to fry in batches of 3 or 4 pieces at a time, depending on how big the skillet you are using is.  The chicken does not have to be completely done because you are going to bake them to finish the cooking. Remove from heat and place on a heavy baking pan. 

Place the chicken in the oven and bake 20 minutes. Turn the chicken over and continue baking for another 15 minutes or until until juices run clear and the internal temperature is 165˚F (74˚C).

In the same skillet that you fried the chicken in you should have about 2 tablespoons oil or shortening left.  Over medium heat, stir in flour and salt until blended. Cook for about 1 minute as this will remove the floury taste. Gradually add milk, whisking constantly to remove the lumps.  Bring the mixture to a boil; cook and stir for 1-2 minutes or until thickened. 

Serve with chicken, over bread or mashed potatoes. Yield: 6 servings (1-1/2 cups gravy).