Back in the day, I've made a lot of fried chicken for my family but since I've been living alone I just don't often go to the trouble. I just resurrected my recipe because I've missed it and the kids and the boyfriend love it! I hope you will too.
1Rinse chicken and pat dry; set aside. In a shallow bowl or flat dish, mix together the flour and the seasonings. Heat oil in a large skillet.
2While the oil is heating, dredge chicken pieces well in the seasoned flour. Be sure to cover all sides. Place coated pieces in the hot oil and set heat on medium high.
3Brown chicken on all sides, being careful not to burn it. When it has browned to your liking, reduce heat to low, add 1/4 cup of water, and cover.
4Cook chicken, covered, for about 40 minutes or until fork-tender. Remove lid, turn heat up to medium-high, and add a little more oil if needed. Re-brown the chicken until it has a crispy crust.
5Remove chicken to a plate lined with paper towels to drain. Place in a warm oven while preparing the gravy.
6TO MAKE GRAVY: Pour all but 1/4 cup oil from skillet. Scrape pan to loosen browned pieces of batter. Remove skillet from heat and stir in 1/4 cup seasoned flour. Place skillet over low heat; cook and stir flour until lightly browned. Slowly add 2 cups milk, stirring to reduce lumping. Add more seasoning if desired.
Serve with mashed potatoes or biscuits, or bread, and over chicken.