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Baked Chicken Creamy Gravy's picture
  Broiler fryer chicken 1
  Flour 28 Tablespoon
  Salt 2 Teaspoon
  Paprika 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Fat 2 Cup (32 tbs) (For Deep Frying)
  Baking powder 1 1⁄2 Teaspoon
  Eggs 4
  Milk 1 1⁄2 Cup (24 tbs)
  Melted butter/Margarine 3 Tablespoon
  Cream gravy 1 Cup (16 tbs)

1. Cut chicken into 8 pieces 2 breasts, 2 wings, 2 thighs, 2 drumsticks. Cut away back and any small bones from breasts; simmer bones with neck and giblets in 1 cup water in small saucepan. Strain to make broth for Cream Gravy (for recipe, turn to chapter on Gravies) .
2. Shake chicken pieces with 4 tablespoons flour, 1 teaspoon salt, paprika and pepper in paper bag to coat lightly.
3. Brown, a few at a time, in hot fat in heavy frying pan; drain on paper towel.
4. Sift 1 1/2 cups flour, baking powder and 1 teaspoon salt into medium-size bowl.
5. Beat eggs slightly in second medium-size bowl; blend in milk and melted butter or margarine. Stir into dry ingredients; beat with rotary beater until smooth.
6. Pour batter into buttered shallow 8-cup baking dish; arrange chicken in batter.
7. Bake in moderate oven (350°) 1 hour, or until golden. (Keep oven door closed for full hour.)

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Baked Chicken Creamy Gravy Recipe