Ingredients

• 1/3  cup all-purpose flour
• 1-1/2  teaspoons poultry seasoning or paprika; dried basil or marjoram, crushed; or 1/2 teaspoon garlic powder or onion powder
• 1/2  teaspoon salt
• 1/4  teaspoon black pepper
• 2 -/2  to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
•   Cooking oil
• 1  recipe Gravy
• 1  recipe Mashed Potatoes (optional)

Directions

1. In a plastic bag combine flour, poultry seasoning, salt, and pepper. Add chicken pieces, a few at a time, shaking to coat.

2. Add oil to a large heavy skillet to a depth of 1/4 to 1/2 inch. Heat over medium-high heat until until hot enough to sizzle a drop of water. Reduce heat. Add chicken to the skillet. (Do not crowd skillet. If necessary, use 2 skillets.) Cook, uncovered, over medium heat for 15 minutes, turning to brown evenly. Reduce heat; cover tightly. Cook for 15 minutes. Uncover and cook for 5 to 10 minutes more or until chicken is no longer pink (170 degrees F for breasts; 180 degreesF for thighs and drumsticks). Drain on paper towels, reserving drippings for gravy. Transfer chicken to a serving platter; keep warm. Prepare Gravy. If desired, serve with Mashed Potatoes. Makes 6 servings.

3. Oven directions: Coat chicken pieces as above. Brown chicken in a large ovenproof skillet. (Or, brown chicken in a regular skillet; transfer to a 15x10x1-inch baking pan, arranging bone side down.) Bake, uncovered, in a 375 degree F oven for 35 to 40 minutes or until chicken is no longer pink. Do not turn.

4. Gravy: Reserve 2 tablespoons of the drippings in skillet. Add 2 tablespoons all-purpose flour, 1/8 teaspoon black pepper, and, if desired, 1 teaspoon instant chicken bouillon granules, stirring until smooth. Add 1-2/3 cups whole milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. (If desired, thin with additional milk.) Makes 1-2/3 cups.