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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
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

Printed from tasteofhome.com Oct 7, 2008

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Southern Fried Chicken cont.

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, 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.