Ingredients
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2 eggs
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2 tablespoons milk
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1 1/4 cups all-purpose flour
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1 1/2 teaspoons pepper
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1/4 teaspoon ground cumin
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1/4 teaspoon dried oregano
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1/4 teaspoon paprika
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2 broiler-fryer chickens, cut up (3-3 1/2 lbs each)
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1 cup shortening
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1/4 cup all-purpose flour
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1/2 teaspoon salt
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1/8 teaspoon pepper, to taste
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1 cup milk
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1 cup water
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1/8 teaspoon browning sauce
Instructions
- In a medium bowl beat milk and eggs.
- In another bowl, combine seasonings and flour.
- Dip chicken pieces in egg mixture and then in flour mixture.
- Melt shortening in 12" iron skillet.
- Brown chicken on both sides, cover and cook over low heat for 45 minutes or until juices run clear.
- Remove chicken from skillet; keep warm, reserving 1/4 cup drippings for gravy Gravy: Stir flour, salt and pepper into reserved drippings.
- Cook and stir over medium heat for 5 minutes or until browned.
- Combine milk and water; add to skillet.
- Bring to a boil.
- Boil and stir for 2-3 minutes.
- Add browning sauce if desired.
- Serve gravy with chicken and garnish with oregano.