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Comfort food at it's best! Plan ahead the chicken needs to soak in the buttermilk for 45 minutes. The complete recipe (gravy also) may be doubled to serve more than 3-4 people, just make certain that you use a large enough baking dish to accommodate all of the chicken, or use two baking pans, I just make this in two heavy 13x9-inch foil pans or use a large turkey roaster foil pan, I just discard the pans after...easy, no clean-up! You will love this chicken recipe! You can use canned mushrooms in place of fresh, but fresh it definatley better!
- 7 -8 chicken pieces (skin left on) or 1 whole chicken, cut up (skin left on)
- buttermilk, to cover chicken pieces
- 1⁄2 cup butter, melted
- 1 1⁄2 cups flour
- 1 tablespoon seasoning salt
- 1⁄2 teaspoon garlic powder
- 2 teaspoons paprika
- 1 pinch cayenne pepper (optional)
- 2 -3 tablespoons onions
- 1 cup fresh mushrooms, sliced (or coarsley chopped)
- 3 tablespoons butter
- 2 tablespoons seasoned flour (left over from the chicken coating)
- 1 cup half-and-half cream or 1 cup full-fat milk
- 1 -2 teaspoon chicken bouillon powder, use if needed (or can use a bouillon cube) (optional)
- To make the chicken: place the chicken pieces in a in baking dish, and pour buttermilk over to cover, turing with hands to coat all evenly; refrigerate for 45 minutes (make certain to use a baking dish to accommodate the chicken pieces in one layer).
- Set oven to 400 degrees.
- Spread the 1/2 cup melted butter in a large baking dish (large enough to hold chicken pieces).
- Using a heavy plastic freezer bag place the flour and all seasonings together and shake bag to mix.
- Reserve 2 heaping tablespoons of flour mixture; set aside.
- Shake one piece of chicken at a time in the seasoned flour, then place skin-side down in the baking dish.
- Bake for 20 minutes, turn over and continue baking for another additional 20 minutes, or until crispy and cooked.
- Remove the chicken; set aside in a warm place.
- For the gravy: Pour the pan drippings from the cooked chicken into a skillet, and saute the onions and mushrooms on medium high heat until soft.
- In a small cup whisk together the 2 tablespoons reserved flour with the 1 cup milk or cream until smooth.
- Whisk the milk mixture into the onion/mushroom mixture.
- If you think you need to add in the bouillon powder then add it in at this point, if not just omit it.
- Simmer until thickened, adding in more milk or cream to desired consistancy is reached.
- Serve the gravy with the chicken.
This was delicious. So moist on the inside and crispy on the outside. Thanks Kitten for another wonderful recipe.