| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicken, Homestyle, Bisquick, Our favorit | 6 | Servings | |
INGREDIENTS
| 1 | Frying Chicken, cut up | |
| 3 | c | Bisquick Baking Mix |
| Salt And Pepper, to taste | ||
| Accent Seasoning Mix | ||
| Crisco Shortening | ||
| Milk | ||
| Paprika, as needed | ||
| Nutmeg, to taste |
INSTRUCTIONS
Preparation Time: 1:00 Rinse cut-up fryer and place in large non-aluminum bowl. Sprinkle generously with Accent (MSG) and toss well to coat evenly. Let stand 30 min. Meanwhile generously grease sheet pan with Crisco. Set aside. Measure Bisquick into large bowl and add salt and pepper as desired. You may also add a little nutmeg as desired. Toss to mix seasonings. Pour 1/2 cup milk over chicken and toss with hands to mix well. Dip each piece of chicken in Bisquick and coat well, pressing on with fingers if necessary. Place coated chicken piece on prepared sheet pan skin-side down. Repeat till finished with chicken. Place chicken in preheated 350 F. oven for 30 minutes. Remove and turn each chicken piece over. Sprinkle with a little paprika if necessary (for browning). Return to oven till finished. When chicken is done, remove to platter to keep warm. Pour off all but 3 tbs. of pan drippings. Scrape pan cracklings and drippings into small saucepan and add 2 tbs. flour and mix well to make roux. Add sufficient milk to make gravy of desired consistency. Boil gently and cook till thickened and "floury" taste is gone. Add salt and pepper as desired. Recipe by: =20 Posted to MC-Recipe Digest V1 #370, by Bill Spalding <billspa@icanect.net> on Mon, 13 Jan 1997.
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