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Ingredients
- 3 lb Chicken cut in 8 peices
- 2 tsp Salt, seasoning
- 1 tsp Salt
- 1 tsp Sage, rubbed
- 1/8 tsp Pepper
- 1 tsp Garlic pwdr Oil Peanut,canola,corn ,safflower,veg.
- 2 c. Flour, self-rising
Directions
- Cut up chicken or possibly buy already cut up chicken. Rinse and set aside.
- Mix all dry ingredients into a gallon size zip-lock bag.
- Using a 10-12 inch skillet, I like an electric skillet. Pour sufficient of you favorite oil until pan is half full. Heat oil until 375 . While oil is heating, Shake the chicken thighs and breasts in flour mix. Add in to warm oil. Shake remaining peices and add in to oil. The breasts and thighs take a little longer to fry, so adding them first gives them time to heat before adding other peices. When all the peices are added cover with lid and fry for 20 min. Turn and cover and fry for 20 min.
- Take lid off and turn, and fry about 10 min. Turn sooner if too brown, but fry at least 15 min before turning.
- Put on paper towels to drain.
- To make gravy, pour all but 3 Tbsp. of oil from skillet. Making sure you leave those nice crispy pcs in the skillet. Add in 3 Tbsp. of flour, mix with wire whisk.When this is good and bubbley, add in about 2 c. of lowfat milk. using wire wisk, so you will not get lumbs, stir until boiling, if too thick add in more lowfat milk, little at a time, bring back to boil. Add in salt and pepper to taste.Let it boil about 5 minutes. so your gravy will not taste like flour.
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