Sunday Best Chicken Orange
|Enriched flour||3⁄4 Cup (12 tbs)|
|Grated orange peel||2 Teaspoon|
|Frying chicken||3 Pound, cut into pieces (1 Ready To Cook One)|
|Fat||2 Cup (32 tbs)|
|Orange sauce||1 Cup (16 tbs)|
Combine flour, orange peel, paprika, salt and pepper in paper or plastic bag; add 2 or 3 pieces chicken at a time and shake.
(Reserve remaining flour mixture for gravy.) Place on rack to let coating dry.
Heat fat (1/4 inch deep in skillet) till it will sizzle a drop of water.
Brown meaty pieces of chicken first; then slip others in.
Brown one side slowly; turn.
When lightly browned, 15 to 20 minutes, reduce heat; add water, cover; cook 30 to 35 minutes or till tender.
Uncover last 10 minutes to crisp.
Remove chicken to warm platter and serve with Orange Sauce: Pour off pan drippings, reserving 2 tablespoons.
Blend in 3-tablespoons reserved flour mixture.
Cook and stir till frothy.
Remove from heat; stir in 1 1/2 cups milk, 1/2 cup orange juice, 1/4 teaspoon ginger, and dash allspice.
Simmer sauce about 5 minutes.
Season to taste with salt and pepper.