Ernest Reynoso Gala

SOUTHERN STYLE OVEN FRIED CHICKEN

Southern-Style Oven-Fried Chicken
by Ernest Reynoso Gala

1-1/2 kilos chicken

For dipping:

1/4 cup fresh milk
1 whole egg
1 teaspoon fine salt
1/2 teaspoon pepper

For coating:

1-1/4 cups breadcrumbs
1/2 teaspoon McCormick fried chicken seasoning

For the drizzle:

1/2 cup melted butter

For the gravy:

pan drippings
1 290-gram can cream of mushroom soup
1/2 cup fresh milk

Preheat the oven at 375°F/185°C.

Prepare a 13-inch x 9-inch x 2-inch pan.

Dip the chicken well in the dipping ingredients, which have been mixed well. Then coat the chicken parts with the coating ingredients, which have been mixed well.

Put in a pan. Drizzle with butter. Bake uncovered for one hour. Check drumsticks with a fork for doneness. Blood that flows out should be dark, not pinkish.

For the gravy:
Mix the pan drippings, soup, and milk in a saucepan. Stir with a wire whisk over medium fire until bubbly.

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