Skinless Fried and Baked Chicken and Gravy

Chef JDecember28's Note:

From http://www.grouprecipes.com/29434/skinless-fried-and-baked-chicken-and-gravy.html An incredibly tasty half fried, half baked skinless chicken that is good hot or cold. Low fat, the gravy is very tasty!

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon ground allspice
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1 whole chicken (3 pounds, skin removed, cut up)
• 2 tablespoons vegetable oil
• 1 2/3 cups low-fat milk

Directions:

1. Preheat oven to 400.
2. Line 13 x 9 x 2 pan with foil and grease or spray lightly.
3. In a paper bag, combine flour, salt, paprika, allspice, red pepper, cloves and nutmeg. Set aside 2 tablespoons of this mixture to make gravy.
4. Shake chicken in flour mixture.
5. In 12" nonstick skillet heat oil over medium high heat.
6. Brown chicken turning occasionally about 6 minutes or until golden brown.
7. Transfer to prepared pan.
8. Bake uncovered for ten more minutes on each side or until crispy.
9. Reserve 2 tablespoons drippings in skillet.
10. Whisk saved flour mixture into skillet drippings cooking over medium heat about 2 minutes or until it's a cinnamon brown color.
11. Gradually whisk in milk, lowe heat and whisk constantly for 5 minutes.
12. Serve hot.
13. Chicken is good cold next day too!