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Recipe: Baked Fried Chicken And Gravy
Similar Categories: Baked, Fried, Chicken, Gravy
For the chicken
1 whole chicken, cut into parts
milk
1 stick (1/4 pound) butter
1 cup flour
1 tablespoon seasoned salt
2 teaspoons paprika
3/4 teaspoon pepper
1/2 teaspoon salt
For the gravy
2 tablespoons chopped scallion
1/2 cup chopped fresh mushrooms
3 tablespoons butter and drippings from baking dish, combined with scraped
up crispy bits from chicken
2 tablespoons of the leftover flour seasoned for chicken preparation
1 cup milk
1 chicken bouillon cube (optional)
Make chicken:
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.
Preheat oven to 400°F. 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 (1/4 pound) butter
1 cup flour
1 tablespoon seasoned salt
2 teaspoons paprika
3/4 teaspoon pepper
1/2 teaspoon salt
For the gravy
2 tablespoons chopped scallion
1/2 cup chopped fresh mushrooms
3 tablespoons butter and drippings from baking dish, combined with scraped
up crispy bits from chicken
2 tablespoons of the leftover flour seasoned for chicken preparation
1 cup milk
1 chicken bouillon cube (optional)
Make chicken:
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.
Preheat oven to 400°F. 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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