sarah-in-charleston
Well-known member
This was posted at 15351 by Curious1. It was so good that my tongue almost slapped my brain silly! The only things that I changed were; I used thighs, more spices in the flour, and browned the flour with the cremini mushrooms and scallions. I made regular mashed potatoes as a vehicle for the gravy.
* Exported for MasterCook 4 by Living Cookbook *
Mom's Baked Fried Chicken & Gravy
Recipe By : Pam Ross, Stephen Pascal's sister
Serving Size : 4 Preparation Time: 0:00
Categories : Chicken Main Dish
Amount Measure Ingredient -- Preparation Method
Chicken1 whole chicken, cut into partsmilk
1/2 cup (1 stick) butter
1 cup flour
1 Tbs seasoned salt
2 tsp paprika
3/4 tsp pepper
1/2 tsp salt
Gravy2 Tbs chopped scallion1/2 cup chopped fresh mushrooms
3 Tbs butter and drippings from baking dish,
-- combined with scraped up crispy bits from chicken
2 Tbs of the leftover flour seasoned for
-- chicken preparation
1 cup milk
1 chicken bouillon cube (optional)
Chicken1. 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.
2. Preheat oven to 400°F.
3. 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.
Gravy1. 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 chicken.
Comments: When cooking for my college roommates years ago, I discovered that
although tuna-fish casserole is consumed in millions of households, love of
mother's own must be imprinted during infantile nurturing. As my friends
summarily banished all my childhood favorites, I concluded that a hankering
for mother's recipes could be used to distinguish genuine family from
interlopers (call it genetic tasting). But I soon forgot the recipes. So, it
took a call to Pam Ross, my sister and sole surviving mother in our clan, to
retrieve this cholesterol-boosting pleaser from our Mom. My nieces like it,
and it doesn't wear out the cook. Pam serves it with garlic mashed potatoes.
Recipe Author: Pam Ross, Stephen Pascal's sister
Recipe Source: Epicurious May 1998
Author Note: "Just Like Mom Used to Make"
* Exported for MasterCook 4 by Living Cookbook *
Mom's Baked Fried Chicken & Gravy
Recipe By : Pam Ross, Stephen Pascal's sister
Serving Size : 4 Preparation Time: 0:00
Categories : Chicken Main Dish
Amount Measure Ingredient -- Preparation Method
Chicken1 whole chicken, cut into partsmilk
1/2 cup (1 stick) butter
1 cup flour
1 Tbs seasoned salt
2 tsp paprika
3/4 tsp pepper
1/2 tsp salt
Gravy2 Tbs chopped scallion1/2 cup chopped fresh mushrooms
3 Tbs butter and drippings from baking dish,
-- combined with scraped up crispy bits from chicken
2 Tbs of the leftover flour seasoned for
-- chicken preparation
1 cup milk
1 chicken bouillon cube (optional)
Chicken1. 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.
2. Preheat oven to 400°F.
3. 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.
Gravy1. 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 chicken.
Comments: When cooking for my college roommates years ago, I discovered that
although tuna-fish casserole is consumed in millions of households, love of
mother's own must be imprinted during infantile nurturing. As my friends
summarily banished all my childhood favorites, I concluded that a hankering
for mother's recipes could be used to distinguish genuine family from
interlopers (call it genetic tasting). But I soon forgot the recipes. So, it
took a call to Pam Ross, my sister and sole surviving mother in our clan, to
retrieve this cholesterol-boosting pleaser from our Mom. My nieces like it,
and it doesn't wear out the cook. Pam serves it with garlic mashed potatoes.
Recipe Author: Pam Ross, Stephen Pascal's sister
Recipe Source: Epicurious May 1998
Author Note: "Just Like Mom Used to Make"