Baked Fried Chicken With Pan Gravy

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READY IN: 1hr 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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.
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