Oven Fried Chicken With Country Gravy
1-3 lb.cut up frying chicken (8 pieces)
1/4 c. vegetable oil (I used canola oil)
1/4 c.(1/2 stick) margarine (I used Land O’ Lakes baking sticks with canola oil)
1 heaping cup flour
1/2 t.seasoned salt
Black pepper to taste
1/2 t.garlic powder
3 T. flour
3 T. cooking fat and browned bits
2 c. milk
Wash chicken, and pat dry with paper towel. Soak the washed chicken in salt
water for 15 20 minutes).
Preheat oven to 425°
Place vegetable oil and margarine in shallow baking pan, and set in oven to
heat and melt.
Combine flour and seasonings. Roll chicken pieces in flour mixture.
Remove hot pan from oven and arrange chicken pieces on it, skin side down,
do not crowd. Place in oven and bake for 30 minutes. Turn chicken so that
skin side is up and continue baking 20-30 minutes until nicely browned and
juices run clear. Remove to a platter and keep warm (at least 10 minutes).
Scrape baking pan and place 3 Tablespoons of the accumulated cooking fat and browned bits into a saucepan. Stir in 3 Tablespoons flour and cook 1-2
minutes until well combined. Stir in 2 cups milk and continue cooking and
whisking until gravy boils and thickens. Cook about one minute. Season with
salt and pepper if necessary.
Depending on size of chicken will determine how long to cook it.