Watch how to cut a
whole chicken into parts to use in this recipe.
For the chicken
1 whole chicken, cut into parts
1 stick (1/4 pound) butter
1 cup flour
1 tablespoon seasoned salt
2 teaspoons paprika
3/4 teaspoon pepper
1/2 teaspoon salt
For the gravy
2 tablespoons chopped scallion
1/2 cup chopped fresh mushrooms
3 tablespoons butter and drippings from baking dish, combined with scraped up
crispy bits from chicken
2 tablespoons of the leftover flour seasoned for chicken preparation
1 cup milk
1 chicken bouillon cube (optional)
Soak chicken in milk to cover for 20 to 30 minutes. Spray a baking dish (one
that will accommodate all the chicken pieces comfortably in one layer) with
nonstick vegetable-oil spray.
Preheat oven to 400°F. Put the butter in the baking dish and heat it in the
oven until the butter melts. Mix flour and seasonings together in paper sack or
plastic baggie (1-gallon size). Shake each piece of chicken in seasoned flour.
Place chicken pieces, skin-side down, in baking dish. Bake for 20 minutes. Turn
chicken over and bake an additional 20 minutes or until cooked through and
crispy. Remove chicken and set aside in a warm place.
Sauté the scallions and mushrooms in the drippings over medium high heat, until
soft. Mix the seasoned flour with milk first until you see no lumps. Whisk milk
mixture into the sautéing onions and mushrooms. Taste and add bouillon cube, if
desired (You may want to use additional milk if you do). Boil until thickened
to preferred consistency. Put into a gravy dish and serve alongside the baked