Richmond Fried Chicken
|All purpose flour||1⁄2 Cup (8 tbs)|
|Ground nutmeg||1⁄8 Teaspoon|
|Broiler fryer||3 Pound, skin and wing tips removed, cut into 8 pieces|
|Vegetable oil||2 Tablespoon|
|Low fat milk||1 2⁄3 Cup (26.67 tbs)|
1. Preheat the oven to 400°F. Line a 13"x 9"x 2" baking pan with foil and grease it lightly. On a piece of wax paper, combine the flour, salt, paprika, allspice, red pepper flakes, cloves, and nutmeg. Set aside 2 tablespoons of the mixture.
2. Dredge the chicken in the remaining flour mixture. In a 12-inch nonstick skillet, heat the oil over moderately high heat. Brown the chicken, turning occasionally, for about 6 minutes or until golden-brown. Using a slotted spoon, transfer to the baking pan, reserving 2 tablespoons of the drippings in the skillet. Bake the chicken, uncovered, for 10 minutes on each side or until crispy.
3. Meanwhile, prepare the gravy: Whisk the reserved flour mixture into the drippings in the skillet. Cook over moderate heat for 2 minutes or until cmnamony brown. Gradually whisk in the milk, lower the heat, and whisk constantly 5 minutes more or until the gravy is slightly thickened. Serve hot with mashed sweet potatoes, steamed green beans and wax beans, and Beth's Buttermilk Biscuits. Or serve cold, without the gravy, with Picnic Potato Salad and fresh fruits instead.