Oven Fried Chicken

Status Approved
Name	Oven Fried Chicken
Category	Poultry
Serves/Yields	3 to 4
Source	Kate's Own
Difficulty	Easy
Prep. Time	10 minutes
Cook Time	30 minutes
Introduction
	I love fried chicken but hate the mess and all the fat of frying . Legs and thighs prepared this way lose a great deal of their fat during cooking, which helps develop a great carmelized crust on the chicken.
Ingredients
	6 to 8 chicken pieces (dark meat works especially well) rinsed and seasoned with garlic_salt and onion_powder . Flour Mixture 1 cup all_purpose_flour 1/2 tsp sea_salt 1 tsp paprika 1/2 tsp white_pepper 1 tsp poultry_seasoning 1 teaspoon onion_powder
Directions
Step: 1	Combine flour mixture in a bowl. Coat chicken pieces in the flour mixture.
Step: 2	Let the pieces sit on a plate for a bit until the flour is a bit sticky and moist and then coat again in the flour. Place chicken pieces on a baking sheet or in a heavy cast iron skillet (prefered) that has been sprayed with non stick coating.
Step: 3	Bake at 425 for about 30 minutes, or until crispy golden and tender.
Step: 4	If you want gravy with your chicken, after removing the chicken from the pan, pour off a little of the fat, leaving about 3 tablespoons in the pan. Add about 2 heaping tablespoons flour to the fat and stir over med heat to brown the flour(This is a roux). Add salt and black pepper. Slowly pour in 3 cups of milk, stirring well. Bring to a boil and cook until thick, adding more milk if to thick. Taste and adjust seasonings. I put quite a bit of pepper in my cream gravy for a nice little bite.
Nutrition Information
	Not Available

Time submitted: Friday, October 22. 2004 at 05:19:07
Contributed By: Kate

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