You’ll Need (for the chicken):
2 tbsps of milk.
1 ¼ cups of all purpose flour.
1 ½ tsps of pepper.
¼ tsp of ground cumin.
¼ tsp of dried oregano.
¼ tsp of paprika.
2 broiler-fryer chickens cut into 3 – 3 ½ lbs each.
1 cup of shortening.
You’ll Need (for the gravy):
¼ cup of all purpose flour.
½ tsp of salt.
⅛ tsp of pepper.
1 cup of milk.
1 cup of water.
⅛ tsp of browning sauce (optional).
Fresh oregano (optional).
Beat the eggs and milk together in a medium bowl.
In a separate bowl, mix together the seasonings with the flour.
Now dip the chicken pieces in eggs then coat in the flour.
In a 12’ iron skillet, melt the shortening and brown the chicken from both sides.
Cover the skillet and cook for 45 minutes over low heat.
Put the chicken aside and keep ¼ cup of the drippings for the gravy.
In the skillet with the drippings, mix the flour, salt and pepper and cook over medium heat for 5 minutes constantly stirring.
Mix milk and water and pour over the gravy, boil for about 2 to 3 minutes and serve with the warm chicken.
Simple, easy and delicious! I serve this amazing chicken with rice and a nice veggies salad aside and some bread. Give it a shot, you won’t regret it.