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Sunday Sticky Chicken


"This is my variation on Maryland-style fried chicken. Serve with hot rice and a green vegetable."
Original recipe yield: 4 to 6 servings.
Prep Time:
20 Minutes
Cook Time:
1 Hour
Ready In:
1 Hour 20 Minutes
Servings:
5

INGREDIENTS:

  • 1 cup all-purpose flour
  • 1 teaspoon seasoned salt
  • ground black pepper to taste
  • 1 (4 pound) whole chicken, cut into pieces
  • 1/4 cup vegetable oil
  • 2 cups milk
  • 1 (14.5 ounce) can chicken broth
  • 1 tablespoon cornstarch
  • 1/4 cup water

DIRECTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large resealable plastic bag, combine the flour, seasoned salt and ground black pepper. Place the chicken parts in the bag and shake to coat.
  3. Heat the oil in a large skillet over medium-high heat. Place the chicken parts in the hot oil and lightly brown quickly on all sides. Transfer chicken parts to a Dutch oven, add the milk and broth and cover.
  4. Bake at 350 degrees F (175 degrees C) for 1 hour.
  5. Remove from oven and transfer chicken to a serving dish. In a separate small bowl, combine the cornstarch and water, and mix well until the cornstarch is dissolved. Add the cornstarch mixture a little at a time to the liquid in the Dutch oven, until you reach your desired consistency. Serve this gravy over the chicken or on the side.


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