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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.
1. Reserve 2 tablespoons of the drippings in skillet. Add all-purpose flour, black pepper, and, if desired, instant chicken bouillon granules, stirring until smooth. Add 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.