FRIED CHICKEN WITH PAN GRAVY

11 SPICES FRIED CHICKEN WITH PAN GRAVY

PORTIONS: 4

INGREDIENTS

2.70lb. / 1.230 g boneless chicken, with or without skin,

11 spices seasoning

1 cup all-purpose flour

½ tsp. baking powder

1 cup butter milk

1 beaten egg

Oil for frying

11 SPICES SEASONING

½ tsp. garlic powder

½ tsp. onion powder

½ tsp, paprika powder

½ tsp. chili powder

½ tsp. ground pepper

½ tsp. sage powder

½ tsp. dry basil

½ tsp. marjoram

½ tbsp. fresh oregano, chopped

½ tbsp. fresh thyme leaves, chopped

1½ tsp. salt

METHOD

In a bowl mix all ingredients together. Divide the seasoning in 2.

PAN GRAVY SAUCE

3 tbsp. flour

3½ cups milk

1 chicken bouillon without  MSG.

1 tbs. honey mustard

Salt and pepper to taste

CHICKEN PREPARATION

Cut the chicken in strips and season it with ½ of the spices mix.

Mix the flour with baking powder and ½ of the seasoning.

Beat the butter milk and egg together.

Dip the chicken in the flour, butter milk and flour again.

Deep fry the chicken until golden brown and place on paper towels.

Remove the oil leaving the brown solids and about 3 tablespoons oil.

Incorporate the flour and mix well, let it cook at moderate temperature until lightly brown.

Slowly whisk in the milk, chicken bouillon, until smooth and creamy. Add salt and pepper to your own taste. Cook slowly for about 10 minutes. Add more milk if necesary.

Serve the fried chicken with mashed potatoes and sauce.