You can find more than jokes and disaster
stories in Reader's Digest. Prep time is 20
minutes, and cooking time is 30 minutes.
A 3-pound broiler-fryer, skinned
    with wing tips removed, cut into 8 pieces
1/2 cup all-purpose flour
1/8 teaspoon of nutmeg
1/8 teaspoon of ground cloves
1/4 teaspoon of ground allspice
1/4 teaspoon of red pepper flakes
1/2 teaspoon of paprika
1/2 teaspoon of salt
2 tablespoons of vegetable oil
1 2/3 cups of milk
Preheat oven at 400 degrees. Line a 9 x 13-inch baking pan with foil and
grease lightly. On a piece of wax paper, combine flour, nutmeg, cloves,
allspice, red pepper flakes, paprika and salt, and set two tablespoons of
the mixture aside.

Dredge the chicken in the flour mixture. Brown it in an iron skillet for
about 6 minutes, turning well.

Transfer the chicken to the baking pan and bake uncovered for 20
minutes (turning it after the first 10 minutes) until crispy.

Meanwhile prepare the gravy. Whisk the reserved flour mixture into the
remaining drippings in the skillet. Cook over medium heat for 2 minutes.
Whisk in the milk. Lower the heat and whisk continuously for 5 minutes
or until gravy thickens.

Serve hot with green beans, mashed sweet potatoes and gravy.

Or take this on your next picnic cold without gravy.
The Main Courses Chef presents ...
Richmond Fried Chicken
at The Fatted Café
| Back to the Lobby | The Dinner Menu | More Main Courses | German Dishes | Suggestions |

The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania
Guard Cat on Duty