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Recipe: Baked Fried Chicken And Gravy
Similar Categories: Baked, Fried, Chicken, Gravy
Baked-Fried Chicken And Gravy
1 whole chicken, cut into parts
milk
1 stick butter
1 cup flour
1 Tbs. seasoned salt
2 tsp. paprika
3/4 tsp. pepper
1/2 tsp. salt
GRAVY:
2 Tbs. chopped scallion
1/2 cup chopped fresh mushrooms
3 Tbs. and drippings from baking dish, combined with scraped up
crispy bits from chicken
2 Tbs. of the leftover flour seasoned for chicken preparation
1 cup milk
1 chicken bouillon cube (optional)
Soak chicken in milk to cover for 20 to 30 minutes. Spray a baking
dish (one that will accommodate all the chicken pieces comfortably in
one layer) with nonstick vegetable-oil spray. Heat oven to 400. Put
the butter in the baking dish and heat it in the oven until the
butter melts. Mix flour and seasonings together in paper sack or
plastic baggie (1-gallon size). Shake each piece of chicken in
seasoned flour. Place chicken pieces, skin-side down, in baking dish.
Bake for 20 minutes. Turn chicken over and bake an additional 20
minutes or until cooked through and crispy. Remove chicken and set
aside in a warm place.
Make gravy:
Sauté the scallions and mushrooms in the drippings over medium high
heat, until soft. Mix the seasoned flour with milk first until you
see no lumps. Whisk milk mixture into the sautéing onions and
mushrooms. Taste and add bouillon cube, if desired (You may want
to use additional milk if you do). Boil until thickened to preferred
consistency. Put into a gravy dish and serve alongside the baked
chicken.
1 whole chicken, cut into parts
milk
1 stick butter
1 cup flour
1 Tbs. seasoned salt
2 tsp. paprika
3/4 tsp. pepper
1/2 tsp. salt
GRAVY:
2 Tbs. chopped scallion
1/2 cup chopped fresh mushrooms
3 Tbs. and drippings from baking dish, combined with scraped up
crispy bits from chicken
2 Tbs. of the leftover flour seasoned for chicken preparation
1 cup milk
1 chicken bouillon cube (optional)
Soak chicken in milk to cover for 20 to 30 minutes. Spray a baking
dish (one that will accommodate all the chicken pieces comfortably in
one layer) with nonstick vegetable-oil spray. Heat oven to 400. Put
the butter in the baking dish and heat it in the oven until the
butter melts. Mix flour and seasonings together in paper sack or
plastic baggie (1-gallon size). Shake each piece of chicken in
seasoned flour. Place chicken pieces, skin-side down, in baking dish.
Bake for 20 minutes. Turn chicken over and bake an additional 20
minutes or until cooked through and crispy. Remove chicken and set
aside in a warm place.
Make gravy:
Sauté the scallions and mushrooms in the drippings over medium high
heat, until soft. Mix the seasoned flour with milk first until you
see no lumps. Whisk milk mixture into the sautéing onions and
mushrooms. Taste and add bouillon cube, if desired (You may want
to use additional milk if you do). Boil until thickened to preferred
consistency. Put into a gravy dish and serve alongside the baked
chicken.
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