05 February 2010
Paula A. Tomey-Allen
½ cup Canola oil
1 whole chicken, cut up or 6-8 pieces of your choice
1 can evaporated milk
1 can water
1 cup flour
1 teaspoon salt
Preheat oven to 350 degree. Preheat oil in deep skillet or Dutch oven to 350 degree. Cover large cookie sheet with aluminum foil. Layer another flat pan or platter with paper towels.
Combine milk and water in pie plate. In paper bag or large zip bag combine flour, salt, pepper and paprika. Shake to mix thoroughly. Dip chicken pieces in milk mixture and then place in bag. Shake two pieces at as time until coated. Place slowly in hot oil. Brown about 5-8 minutes on each side until golden brown. Remove from pan and lay meat side up on foil lined cookie sheet. Continue process until all pieces are browned. Save oil, milk and flour mixture for gravy.
Place in oven and bake for 1 hour. Test large pieces for doneness by checking inside with sharp knife for color. If still pink, continue baking for 15 minutes. Check again. Meat should be white with clear juice.
Remove pieces to towel lined dish.
Remove oil from skillet leaving about ¼ cup oil. Bring to medium heat. Sprinkle about ¼ cup flour mixture in oil. Stir with wooden spoon, loosening crispies from bottom. Slowly add remainder milk mixture. Stir slowly to mix well and thicken. If becomes too thick, add hot water, a little at a time. When smooth add salt and pepper to taste. Reduce heat and simmer for about 5 minutes, stirring often to prevent sticking.
Serve with parsley mashed potatoes. Add buttered corn and biscuits for a complete meal.