Baked Fried Chicken With Pan Gravy

Name: Baked Fried Chicken With Pan Gravy
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 4 serving(s)
Ingredients: 7-8 chicken pieces (skin left on) or 1 whole chicken, cut up (skin left on); buttermilk, to cover chicken pieces; 118.29 ml butter, melted; 354.88 ml flour; 14.79 ml seasoning salt; pepper; 2.46 ml garlic powder; 9.85 ml paprika; 0.25 ml cayenne pepper (optional); 29.58-44.37 ml onions; 236.59 ml fresh mushrooms, sliced (or coarsley chopped); 44.37 ml butter; 29.58 ml seasoned flour (left over from the chicken coating); 236.59 ml half-and-half cream or 236.59 ml full-fat milk; 4.92-9.85 ml chicken bouillon powder, use if needed (or can use a bouillon cube) (optional)

Submitted by Kittencalrecipezazz

"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!"

Download

Ready In:: 1hr 25mins
Ingredients:: 15
Serves:: 4

ingredients

7-8 chicken pieces (skin left on) or 1 whole chicken, cut up (skin left on)
buttermilk, to cover chicken pieces
118.29 ml butter, melted
354.88 ml flour
14.79 ml seasoning salt
pepper
2.46 ml garlic powder
9.85 ml paprika
0.25 ml cayenne pepper (optional)
PAN GRAVY
29.58-44.37 ml onions
236.59 ml fresh mushrooms, sliced (or coarsley chopped)
44.37 ml butter
29.58 ml seasoned flour (left over from the chicken coating)
236.59 ml half-and-half cream or 236.59 ml full-fat milk
4.92-9.85 ml chicken bouillon powder, use if needed (or can use a bouillon cube) (optional)

directions

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.