Aunt Bees Fried Chicken Recipes

OVEN FRIED BUTTERMILK CHICKEN & GRAVY

Steps:

• Combine flour, Lawry's seasoning salt, and black pepper.
• Dip chicken into 1/2 cup of buttermilk then dredge in flour mixture.
• Melt the butter in a 13x9 glass baking dish then put chicken in the pan.
• Bake at 400 degrees uncovered for 30 minutes.
• Turn chicken over and bake for 15 more minutes.
• Combine 1 1/2 cup of buttermilk with the family sized cream of mushroom soup.
• Remove chicken from the oven and pour cream of mushroom/buttermilk mixture over chicken and bake for 15 more minutes for a total cooking time of 1 hour.
• Buttermilk Chicken & Gravy is DELICIOUS served over biscuits Enjoy!

CHICKEN FRIED CHICKEN & CREAM GRAVY

Steps:

• Mix Flour, saltines, Lawry's, Tony Chachere's, black pepper, ground red pepper, and baking powder in a shallow dish. Mix eggs and milk in a separate dish. Dredge chicken cutlets in the flour mixture, then the milk mixture and again in the flour mixture. Set aside for 10 minutes to allow the flour to adhere to the chicken. Pour oil 1/4 in deep in a large frying pan over medium high heat. Add 2 TBSP bacon grease to the oil. After oil is heated, add the cutlets to the pan, cooking 4 at a time. Fry until golden brown on both sides and cooked through. (It took me between 10 - 12 minutes total for each batch, a meat thermometer helps!) Remove that batch of cutlets onto a paper towel covered pan or plate. Add more oil as needed and finish the second batch.
• Once the chicken is done cooking, it is time to make the gravy. Remove all but 1/4 cup of drippings in the pan, making sure to leave all the tiny bits in the bottom. Over medium heat, whisk in the flour until smooth then add in the milk and keep whisking until it starts to thicken. Add the salt and pepper and taste to adjust for seasonings. Serve the gravy over your chicken with some mashed potatoes and something GREEN!!!!

AUNT BEE'S FRIED CHICKEN

Steps:

• In a plastic bag, combine flour, salt, pepper and poultry seasoning.
• Shake chicken, a few pieces at a time, in flour mixture to coat.
• Heat oil in large skillet over medium heat; brown chicken.
• Reduce heat cover and simmer 30 minutes or until chicken is fork tender and juices run clear, removing cover last 10 minutes to crisp chicken.