Ingredients
2 eggs2 tablespoons milk1-1/4 cups all-purpose flour1-1/2 teaspoons salt1/2 teaspoon pepper1/4 teaspoon ground cumin1/4 teaspoon dried oregano1/4 teaspoon paprika2 broiler/fryer chickens (3 to 3-1/2 pounds each), cut up1 cup canola oilMILK GRAVY:1/4 cup all-purpose flour1/2 teaspoon salt1/8 teaspoon pepper1 cup milk1 cup water1/8 teaspoon browning sauce, optionalFresh oregano, optional
Preparation
In a shallow bowl, beat eggs and milk. In another bowl, combine flour and seasonings. Dip chicken pieces in egg mixture, then in flour mixture.
In a large skillet; brown chicken in oil 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 the 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 or until thickened. Add browning sauce if desired. Serve with chicken. Garnish with oregano if desired.
