Grandmoms Southern Fried Chicken with Milk Gravy
2 tablespoons milk
1 1/4 c. all-purpose flour
1 1/2 tsp. pepper
1/4 tsp. ground cumin
1/4 tsp. dried oregano
1/4 tsp. paprika
2 broiler fryer chickens (3 3 1/3 lb. each) cut up
1 c. shortening
Milk Gravy Ingredients:
1/4 c. all-purpose flour
1/2 tsp. salt
1/8 tsp. pepper
1 c. milk
1 c. water
1/8 tsp. browning sauce (optional)
Fresh oregano (optional)
In a medium bowl, beat eggs and milk.
In another bowl, combine flour and seasonings. Dip chicken pieces in egg mixture, then in flour mixture.
Melt shortening in hicken Fryer; brown chicken on both sides.
Cover and cook over low heat for 45 minutes or until juices run clear.
Remove chicken from fryer; keep warm.
Reserve ¼ cup drippings in fryer for gravy.
To make gravy, stir flour, salt and pepper into reserved drippings in fryer.
Cook and stir over medium heat for 5 minutes or until browned.
Combine milk and water; add to fryer.
Bring to a boil; boil and stir for 2 minutes. Add browning sauce if desired.
Serve gravy with chicken.
Garnish with oregano.