Southern Fried Chicken 2 eggs 2 tablespoons milk 1-1/4 cups all-purpose flour 1-1/2 teaspoons salt 1/2 teaspoon pepper 1/4 teaspoon ground cumin 1/4 teaspoon dried oregano 1/4 teaspoon paprika 2 broiler/fryer chickens (3 to 3-1/2 pounds each), cut up 1 cup vegetable oil MILK GRAVY: 1/4 cup all-purpose flour 1/2 teaspoon salt Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Southern Fried Chicken cont. 1/8 teaspoon pepper 1 cup milk 1 cup water 1/8 teaspoon browning sauce, optional Fresh oregano, optional In a medium bowl, beat eggs and milk. In another bowl, combine flour and seasonings. Dip chicken pieces in egg mixture, then in flour mixture. Heat shortening in a large skillet; brown chicken on both sides. Cover and cook the chicken over low heat for 45 minutes or until juices run clear. Remove chicken from the skillet; keep warm. Reserve 1/4 cup drippings in skillet. For gravy, stir in flour, Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008

	Southern Fried Chicken salt and pepper. Cook and stir over medium heat for 5 minutes or until browned. Combine milk and water; add to skillet. Bring to a boil; boil and stir for 2 minutes. Add browning sauce if desired. Serve with chicken. Garnish with oregano if desired. Yield: 8 servings. Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008